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This Oreo Fudge whips up with only 3 ingredients! From DessertNowDinnerLater.com
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5 from 1 vote

Oreo Fudge

Servings 25 to 36 squares depending on size


  • 1 (14 oz) can sweetened condensed milk
  • 18 oz high quality white chocolate chips (approximately 1 1/2 bags or 3 cups)
  • 3 cups oreos roughly chopped (approximately 20 oreos)
  • Optional: 1/8 tsp salt


  • Prepare an 8x8-inch pan with wax or parchment paper that comes up the sides of the pan so you can pull out the whole slab of fudge once it sets.
  • Melt the white chocolate chips with the sweetened condensed milk (and salt - optional) in a saucepan over medium-low heat.
  • Stir in the chopped Oreo cookies, saving a few pieces to press into the top.
  • Pour mixture into prepared pan. Quickly spread fudge evenly with a spatula. Press extra chopped Oreo cookies on top. Let rest at room temperature until set. (Refrigerating the fudge will help it set faster.)
  • Pull the fudge slab out of the pan using the edges of the parchment paper. Using a warm, dry knife, cut squares. Store at room temperature in an airtight container for 5 to 7 days.


*I HIGHLY recommend Guittard vanilla milk chips - there are no waxes in them.
** This recipe has been updated due to reader feedback.
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