The first time I made Oreo fudge, my entire kitchen smelled like warm vanilla and melted chocolate, and I remember thinking, “How is something this easy allowed to taste this good?” I stumbled upon this recipe during a late-night craving for something sweet but effortless, and as soon as I mixed the crushed Oreos into the silky condensed milk mixture, I knew it was going to be a keeper. Every time I slice into this creamy, cookie-studded fudge, it brings back that moment of pure baking joy.
Why You’ll Love This Recipe
You’re going to love this Oreo fudge because it gives you the rich creaminess of classic fudge without the stress of candy thermometers or complicated steps. From my experience, this is the kind of recipe you can whip up for a party, holiday gathering, or even a last-minute treat, and you’ll still look like you spent all day on it. If you enjoy simple ingredients, quick prep, and big flavors, this is absolutely for you.
Ingredients
- 24 Oreos
- 3 cups vanilla almond bark
- 14 oz sweetened condensed milk
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Before you start mixing and melting, I want to mention a few ingredient tweaks I’ve tried over time. If you don’t have almond bark, high-quality white chocolate chips work beautifully, but they do melt slightly differently—so I stir a little longer to get everything smooth. I also prefer using salted butter because it helps balance the sweetness more effectively than unsalted. When it comes to Oreos, any flavor technically works, but nothing beats the classic chocolate-and-cream combo in the final result.
Equipment Needed
- 8×8 or 9×9 baking dish
- Parchment paper
- Medium saucepan
- Rubber spatula
- Large mixing bowl
- Knife for chopping
I’ve made this fudge in both metal and glass pans, and parchment paper always makes removal so much easier. A rubber spatula is essential because it lets you scrape every last bit of the fudge mixture from the pan—trust me, you don’t want to waste any of it. If you don’t have a saucepan, you can even melt the almond bark in a microwave-safe bowl using short bursts, but I personally prefer stovetop melting because it gives me more control. The only non-negotiable tool here is parchment paper—don’t skip lining your dish.
Step-by-Step Instructions
When I start this recipe, the very first thing I do is crush the Oreos. I like leaving some larger chunks because they give the fudge a gorgeous texture, but you can crush them finely if you prefer a creamier bite. Once the cookies are ready, I line my baking dish with parchment paper, letting a little hang over the edges so I can lift the fudge out easily after it sets.
Next, I melt the almond bark, butter, and sweetened condensed milk together in a saucepan over low heat. I learned the hard way that turning the heat up too high causes the mixture to scorch, so I take it slow and stir continuously. When everything is melted and smooth, I add the vanilla and salt, and the aroma at this point always makes me smile—it’s warm, sweet, and nostalgic.
Once the base mixture is ready, I remove it from the heat and fold in the crushed Oreos. The transformation is immediate: the white fudge turns speckled with cookie pieces, and the mixture thickens beautifully. I work fairly quickly here because fudge starts to set faster than you might expect once it’s off the heat. Then I press the mixture into my lined pan, smoothing it out with the spatula.(See the next page below to continue…)