This easy cookies and cream oreo fudge is only 3 ingredients and only 5mins of prep time! It’s the perfect homemade sweet treat for birthday parties and potlucks as well as festive Christmas gifting!
✏️ Recipe creation
No slow-cooker or candy thermometer, this white Oreo fudge is made with condensed milk as the secret ingredient.
This easy one-bowl microwave fudge recipe is so simple, it’s perfect for a last-minute gift idea or as a treat for the whole family! I love using it as a sweet snack for an afternoon pick-me-up.
It also lasts up to a month so it’s great to make ahead. You can even store your white chocolate Oreo fudge squares in a cute mason jar decorated with a ribbon for the perfect homemade gift just like in my dark chocolate cranberry cookie mix jars!
This cookies n cream fudge recipe calls for the following ingredients:
- White chocolate: use cooking chocolate or melting wafers for ease of melting.
- Sweetened condensed milk
- Oreo cookies
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Swap your white chocolate for milk chocolate for a chocolate Oreo fudge version.
You can use any of your favourite cookies instead of Oreos. Alternatively, try using some of the different variations of Oreo, like swapping in a few of the white fudge Oreos!
Add 1tsp of vanilla to your melted fudge mixture before pouring it into your tin. This will give you a more classic cookies ‘n’ cream flavour. Personally, I love the simplicity of the creamy white chocolate and Oreo taste!
Alternatively, turn your white Oreo fudge boozy by stirring in 1 tablespoon of Bailey’s Irish cream liqueur to your fudge mixture.
Steps 1 - 2: In a heatproof bowl, heat the white chocolate (broken into pieces) and condensed milk in the microwave for 20sec bursts, stirring in between, until the chocolate has melted.
Step 3: Pour mixture into an 8-inch baking tin lined with greaseproof paper and smooth the top. Break Oreos into small pieces and press into the top of the fudge.
Step 4: Refrigerate for at least 1hrs until set. Cut into small squares and enjoy!
💭 Top tips
- Use white chocolate from the baking aisle for ease of melting. Make sure to break your chocolate into small, even pieces if you don’t use white chocolate chips.
- Melt your chocolate slowly using no more than 20sec bursts in the microwave to prevent it from burning or separating.
- Even if your baking pan is non-stick, line your tin with baking parchment or greaseproof paper. Leave a small overhang of paper to make it easier to lift your fudge out of the tin after it sets.
- I like to break my Oreos into four pieces (i.e. half then half again). Press your broken pieces of Oreo into your fudge quickly before it sets. You can use a spatula to help press them in further.
- Cut your cookies and cream fudge into small pieces for bite-size fudge squares. I cut mine into 36 pieces by cutting the whole fudge slab in half, then each of those halves into half again. Rotate your slab 90 degrees and repeat.
❔ Recipe FAQs
Your cookies and cream oreo fudge should last for 2 to 3 weeks (though often longer!) stored in an airtight container at room temperature. Keep in the fridge if it’s hot where you live.
Yes! You can freeze your cookies and cream oreo fudge wrapped in a layer of cling film and a layer of foil for up to 2 months. Defrost and enjoy!
No, for this microwave fudge recipe you should not use evaporated milk instead of sweetened condensed milk. It needs condensed milk to set properly.
If your cookies and cream oreo fudge is too soft, then store it in the fridge to firm up.
🧁 Other goodies
Looking for some more easy tasty treats? Check out these best-ever festive recipes for more delicious ideas:
- Chocolate orange fudge with orange extract - a deliciously easy fudge recipe
- White chocolate candy cane fudge – a tasty festive fudge recipe with candy canes
- Double chocolate peppermint bark – a great last-minute gift
If you’re a big Oreo lover (I know I am!) then check out these tasty Oreo dessert ideas too:
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Cookies and Cream Oreo Fudge
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- In a heatproof bowl, heat the white chocolate (broken into pieces) and condensed milk in the microwave for 20sec bursts, stirring in between, until the chocolate has melted.
- Pour mixture into an 8-inch baking tin lined with greaseproof paper and smooth the top.
- Break Oreos into small pieces and press into the fudge.
- Refrigerate for at least 1hrs until set. Cut into small squares and enjoy!
- You can swap the Oreos for any of your favourite cookies.
- Use cooking white chocolate or melting wafers/chips from the baking aisle for ease of melting.
- Melt your white chocolate and condensed milk together slowly to prevent burning or separation.
- Line your tin with baking paper and leave a slight overhang to lift it out easier afterwards.
- Break your Oreos into roughly four pieces (i.e. half then half again) for best sizing.
- Cut your fudge into 36 bite-size fudge squares by cutting the whole slab in half, then each of those halves in half again. Rotate your slab 90 degrees and repeat.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.