Description
Make this creamy Oreo fudge with white chocolate and condensed milk — smooth, sweet, and loaded with crunchy cookie bits. No thermometer, no baking, just melt, stir, chill, and slice for the easiest cookies-and-cream treat ever.( 8 inch/ 20 cm pan - about 24 pieces)
Ingredients
- 500 g (17.5 oz / about 3 cups) white chocolate chips
- 397 g (14 oz / 1 can) sweetened condensed milk
- 30 g (2 tbsp) unsalted butter, softened (optional)
- 1 tsp vanilla extract
- 1 pinch salt
- 12 Oreo cookies, roughly chopped
Instructions
- Combine white chocolate, condensed milk, butter, vanilla, and salt in a saucepan over low heat (or microwave in 30-second bursts). Stir until smooth and creamy.
- Fold in chopped Oreos until evenly mixed.
- Spread into a parchment-lined 8-inch (20 cm) square pan and smooth the top.
- Add a few extra Oreo chunks on top for texture.
- Refrigerate for 2–3 hours until firm, then cut into squares.
Notes
Storage: Keep in an airtight container for up to 1 week at room temperature or 3 weeks in the fridge. Freeze up to 3 months if needed.
Tips:
- Low heat only – White chocolate burns fast.
- Don’t overmix – Add Oreos last to keep the crunch.
- Warm knife – For clean, neat slices.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: chocolat, truffles
- Cuisine: American