Ingredients
Scale
- 3 cups (18 oz) white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 20-24 Oreo cookies (about 2 cups crushed and chopped)
- Pinch of salt (optional)
Instructions
- Prepare your pan: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, making sure to leave about 2 inches of overhang on two opposite sides. This creates handles for easy removal later. Lightly spray or butter the parchment paper. Set aside.
- Crush the Oreos: Place about 15 Oreos in a food processor and pulse until you have fine crumbs. Roughly chop the remaining 5-9 cookies by hand into larger chunks (about quarter-sized pieces). Keep these separate – you’ll add them at different times. The combination of fine crumbs and chunky pieces creates the best texture and appearance.
- Melt the base: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly with a wooden spoon or silicone spatula. This is crucial – constant stirring prevents scorching and ensures everything melts evenly.
- Watch it transform: Continue stirring over low heat for about 5-7 minutes until the white chocolate chips are completely melted and the mixture is smooth, glossy, and well combined. The mixture should be thick but pourable. Never rush this step by increasing the heat, as white chocolate can seize or become grainy if overheated.
- Add flavorings: Once completely smooth, remove the pan from heat. Immediately stir in the vanilla extract and a pinch of salt if using. Mix thoroughly to distribute the vanilla evenly throughout the mixture.
- Fold in Oreo crumbs: Add the fine Oreo crumbs (not the chunks yet) to the warm fudge mixture and stir until evenly distributed. The crumbs should be completely incorporated, creating a speckled appearance throughout the white chocolate base.
- Add chunky pieces: Gently fold in about three-quarters of the larger Oreo chunks, reserving some for topping. Don’t overmix – you want visible chunks of cookies throughout for that signature cookies and cream look.
- Pour and top: Immediately pour the fudge mixture into your prepared pan, using your spatula to spread it evenly into all corners and smooth the top. Press the reserved Oreo chunks into the top of the fudge for a beautiful presentation. Work quickly, as the fudge will begin to set as it cools.
- Cool completely: Allow the fudge to cool at room temperature for about 20-30 minutes, then transfer to the refrigerator to set completely for 2-3 hours. For best results, let it chill overnight for the firmest texture and cleanest cuts.
- Cut and serve: Once fully set, use the parchment paper overhang to lift the entire block of fudge out of the pan. Place on a cutting board and use a large, sharp knife to cut into squares. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice.
- Store properly: Layer your cookies and cream fudge pieces in an airtight container with parchment or wax paper between layers to prevent sticking.
Notes
- Temperature is key: Always use low heat when melting to prevent the white chocolate from seizing or separating.
- Cookie variety: While traditional Oreos work best, you can experiment with mint Oreos, peanut butter Oreos, or golden Oreos for fun variations.
- Texture tip: Don’t over-crush all your cookies – keeping some larger chunks creates better visual appeal and texture contrast.
- Clean cuts: For professional-looking squares, use a large sharp knife warmed in hot water and wiped dry between each cut.
- Setting time: If you’re in a hurry, place the pan in the freezer for 1 hour instead of refrigerating for 2-3 hours.
- Make it extra: Top with a drizzle of melted dark chocolate or extra crushed Oreos while the fudge is still warm for added flair.
- Prep Time: 12 minutes
- Cook Time: 6 minutes
- Category: Dessert, Candy, Confection
- Method: Stovetop, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (based on 48 pieces)
- Calories: 110
- Sugar: 14g
- Sodium: 45mg
- Fat: 5.5g
- Saturated Fat: 3.4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 6mg