Super Easy 3-Ingredient Oreo Fudge Recipe

The easiest, creamiest Oreo fudge you’ll ever make – just 3 ingredients and 10 minutes!. This fudge is so quick and simple and if you love white chocolate and Oreos then you’re going to love this. So grab your Oreos and let’s begin.

• Makes ~64 small squares
• Ready in 10 minutes + 2 hours chill time

Three Ingredients You Need

Ingredients (makes ~64 small squares):

• 500 g good-quality white chocolate (broken into small pieces)
• Use cooking white chocolate or bars like Milkybar/Galaxy.
• Avoid “premium” compound chocolate with extra fats or vanilla beans, it can split.
• 397 g (1 standard tin) sweetened condensed milk (NOT evaporated milk!)
• 20–25 Oreos (roughly 300–350 g), any flavor you like, regular, double-stuffed, golden, flavored, etc.

Equipment:

• 8×8 inch (20×20 cm) or 9×9 inch square tin
• Baking paper/parchment
• Saucepan + rubber spatula

Optional for the top

• 4–5 extra Oreos, broken into quarters

Ingredient Tips and Variations

Tips before you start

You can actually use any flavor Oreo you like. So, you could use the chocolate brownie ones, or double-stuffed, or you could use minis, or whatever other flavors you have.

Any chocolate works too; just don’t use fancy white chocolate with added vanilla, it splits. Plain cooking white chocolate or Milkybar is perfect.

Let’s Begin: Step-by-Step Instructions

1. Line an 8-inch or 9-inch square tin with non-stick baking paper (leave some overhang for easy lifting).
2. Break about 20 Oreos into quarters (by hand or with a knife). Set aside. Keep 4–5 extra Oreos for the top if you want it pretty.
3. Pour the condensed milk into a saucepan. Add the white chocolate (broken into chunks).
4. Heat on LOW, stirring constantly with a rubber spatula. Keep stirring until everything melts together and becomes thick and smooth (5–8 minutes).
5. Do NOT stop stirring or turn the heat up—it’ll burn or go lumpy
6. The mixture will thicken and start pulling away from the sides of the pan – that’s when it’s ready.
7. As soon as it’s smooth, take the pan off the heat. Tip in the broken Oreos and fold gently—just 5–6 folds. Stop as soon as they’re mixed in. Over-mixing turns the fudge grey.
8. Pour/scrape the mixture into your lined tin. Smooth the top. Press a few extra Oreo quarters on top if you like.
9. Pop in the fridge for at least 2 hours until firm.
10. Lift out, cut into small squares.
11. Store in an airtight container in the fridge for up to 2 weeks (if it lasts that long!).

Variations

• Use milk or dark chocolate instead of white
• Try golden Oreos + white chocolate for a “blondie” version
• Mint Oreos + dark chocolate = instant peppermint bark vibes

That’s it—creamy white Oreo fudge with big cookie chunks. Perfect Christmas treat!

If you like this recipe Explore more recipes

3-Ingredient Oreo Fudge

Recipe by Sana ReiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

28

servings

Prep time

10

minutes

Freeze Time

2

hours 

Calories

185

kcal

Total time

2

hours 

10

minutes

Ingredients

• 500 g good-quality white chocolate, broken into pieces (cooking chocolate or Milkybar/Galaxy works best)

• 397 g (1 standard 14 oz tin) sweetened condensed milk (NOT evaporated milk!)

• 300–350 g Oreos (20–25 regular Oreos), roughly broken into quarters (any flavor you like)

• Optional topping

• 4–5 extra Oreos, broken into pieces

Directions

• Line an 8×8-inch (20×20 cm) or 9×9-inch square tin with baking paper, leaving overhang on the sides for easy removal.
• Roughly break 20–25 Oreos into quarters (by hand or knife). Set aside.
• In a medium saucepan over LOW heat, combine the sweetened condensed milk and broken white chocolate.
• Stir constantly with a rubber spatula until completely melted and smooth (5–8 minutes). Do NOT turn the heat up or stop stirring – it can burn or split very quickly.
• As soon as the mixture is thick, glossy, and pulls away from the sides of the pan, remove from heat.
• Immediately add the broken Oreos and fold gently 5–6 times – just until combined. Stop mixing as soon as the Oreos are evenly distributed (over-mixing makes the fudge turn grey).
• Pour/scrape the mixture into the lined tin and smooth the top. Press extra Oreo pieces on top for decoration (optional).
• Refrigerate for at least 2 hours or until fully set.
• Lift out using the overhang, place on a board, and cut into 28 squares (or 64 tiny bite-sized pieces).

Notes

• Use only cooking white chocolate or basic bars (Milkybar, Galaxy, etc.). Fancy “premium” white chocolate with vanilla beans or extra oils often splits.
• Any Oreo flavor works – mint, golden, double-stuffed, red velvet, you name it!
• Store in an airtight container in the fridge for up to 2 weeks.
• Can be frozen for up to 3 months.

Read also:

• Classic Holiday Baking: Gingerbread Cookies Recipe (Crisp, Spiced & Perfect for Decorating!)