Cookies and Cream Oreo Fudge

5 from 1 vote

3-ingredient cookies n cream fudge with Oreos - super easy and so delicious!

Prep Time5

Chill Time1

Total Time1 5

Course: Dessert, Gift, Snack

Cuisine: Fusion

Diet: Low Salt, Vegetarian

Servings: pieces

Calories: 120kcal

Author: Kachina

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!

Storage: Store your cookies and cream oreo fudge in an airtight container for 2-3 weeks.

Freezing: You can freeze your oreo fudge wrapped in cling film and foil for up to 2 months.

Substitutions:

Tips:

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.