White Chocolate Oreo Fudge
This no-bake White Chocolate Oreo Fudge is rich, creamy, and loaded with crunchy cookie goodness. Made with just a few pantry staples, it’s the perfect quick dessert for parties, gifts, or when your sweet tooth strikes.
Ingredients
- 400 g white chocolate chips or chopped bars
- 2 cans 14 oz each sweetened condensed milk
- 2 tbsp butter
- 1 package Oreo cookies chopped
- 1 tsp vanilla extract optional
- Optional toppings: extra chopped Oreos sprinkles, or mint leaves
Instructions
- Prepare the Pan
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
- Melt the Base
- In a medium saucepan over medium heat, combine the white chocolate, sweetened condensed milk, and butter.
- Stir continuously until melted and smooth.
- Mix in Flavor
- Remove from heat. Stir in the vanilla extract (if using) and most of the chopped Oreo cookies.
- Pour and Garnish
- Pour the mixture into the prepared pan and spread evenly.
- Top with remaining Oreos, sprinkles, or any preferred toppings.
- Chill to Set
- Let the fudge cool at room temperature.
- Then refrigerate for 2–3 hours or until completely firm.
- Slice and Serve
- Use a dry, sharp knife to cut the fudge into clean, even squares.
- Serve chilled or at room temperature.
Notes
❄️ Storage Tips:
- Refrigerator: Store in an airtight container for up to 10 days. Place parchment between layers to prevent sticking.
- Freezer: Wrap each piece individually and store in a sealed bag or container for up to 3 months. Thaw overnight in the fridge for best texture.