Cookies And Cream Fudge (Oreo Fudge!)

This creamy, decadent cookies and cream fudge recipe starts with a white chocolate base and adds delicious Oreo cookies. This fudge is a chocolaty delicious treat that is perfect for a sweet tray, or even to give as gifts, and simple enough for first time fudge makers.

 

Why We Love Cookies And Cream Fudge

• Easy Recipe To Make – You only need six ingredients for this simple recipe, and most of the time in this recipe is in waiting for it to chill and set.
• Perfect For Parties Or Gifts– Great for cookie trays, small gifts and parties, everyone will love this cookies and cream fudge.
• Delicious Creamy Flavor– This recipe starts with a creamy white chocolate fudge then adds crunchy chocolate Oreo cookies. It’s the perfect sweet treat for any Oreo lover or just for a special occasion.

Ingredients For Cookies And Cream Fudge

• chocolate sandwich cookies – divided, like Oreos. I used Double Stuffed Oreos but you don’t have to use real Oreo cookies, you can use another crunchy chocolate sandwich cookie.
• white chocolate chips – you can also chop up white chocolate bars or other white chocolate instead.
• sweetened condensed milk this is canned
• unsalted butter unsalted butter helps you control the amount of salt in the finished fudge so it isn’t too salty, but you do still need a little salt.
• salt
• vanilla extract

How To Make Cookies And Cream Fudge

1. Line a square 8 x 8 inch baking pan with parchment paper and set to the side.
2. Place 15 chocolate cookies in a zip-top bag. Remove the vanilla frosting from the remaining five cookies and place the frosting in the bag full of 15 cookies. Set the remaining chocolate cookie pieces in a separate zip-top bag.

3. . Crush the cookies into large pieces in each bag with a rolling pin. Set both bags of cookies to the side.

4. In a heavy bottomed pan, combine sweetened condensed milk, butter, white chocolate chips and salt. Heat the mixture gently with medium low heat until the butter and chocolate have just melted, stirring frequently with a silicone spatula. (See notes for how to make this fudge in the microwave in the recipe card at the bottom of the page.)

5. Turn off the heat to the fudge. Add the vanilla to the fudge mixture and stir, mixing well.

6. Working quickly, gently fold the larger bag of crushed chocolate cookies into the fudge mixture. Immediately pour the fudge mixture into the prepared square pan. Sprinkle the remaining bag of cookie crumbs immediately over the top of the fudge.

7. Cover the fudge with aluminum foil. Let the mixture cool completely for at least 4 hours or overnight in the refrigerator, or until firm.
8. Remove the fudge from the pan. Slice fudge into 16 pieces and enjoy!

Can You Freeze Fudge?

Yes, you can freeze fudge. Most fudge defrosts beautifully and will taste best for about 2-3 months in the freezer. I recommend freezing in an airtight container or freezer zip-top bag in a single layer.

Wrapping the fudge slices in freezer paper or wax paper before putting it in your container can also help protect the fudge from freezer burn or drying out.

Can I Line The Pan With Aluminum Foil Instead of Parchment Paper?

You can use a cooking spray to spray the foil, but you will need to be generous with the oil so the fudge doesn’t stick to the foil.

Generously buttering aluminum foil is another option so the fudge doesn’t stick to the foil.
Wax paper can also be used in place of parchment paper. Wax paper is naturally nonstick, and can be used for this treat because we are not cooking or baking the fudge after adding it to the paper.

I find using parchment paper is easiest when making fudge as it is naturally non-stick. Using parchment for any kind of treats or baking tends to be my go-to, and you can read more about why to use parchment paper here.

How Long Will This Fudge Last?

This fudge will last about a week if stored in an airtight container on the counter at room temperature. If the fudge is placed in an airtight container in the refrigerator it can last 3-4 weeks but will taste its best if eaten within a week.