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Close-up of two pieces of creamy Oreo fudge stacked on a serving spatula, showing chunks of Oreo cookies throughout.
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Oreo Cookie Fudge

This easy Oreo Fudge comes together in minutes with just three simple ingredients and delivers rich, creamy cookies-and-cream flavor in every bite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Refrigerate 1 hour
Total Time 1 hour 11 minutes
Servings 25 servings
Calories 165kcal
Author Deb Clark

Equipment

  • 1 8x8 pan

Ingredients

  • 16 ounces can cream cheese frosting
  • 11 ounces white chocolate chips
  • 10 Oreo Cookies roughly chopped

Instructions

  • Prepare baking dish by lining with parchment paper. Set aside.
  • Roughly chop the Oreo cookies, set aside.
    Hand chopping Oreo cookies into small pieces on a cutting board.
  • Place the frosting in a large mixing bowl. Add the white chocolate chips.
    White chocolate chips and cream cheese frosting in a mixing bowl before melting.
  • Microwave at 15 second intervals. Stop, stir and microwave again until the white chocolate chips are completely melted and the frosting and chocolate are mixed together. It takes about 1 minute 30 seconds.
    Melted white chocolate and cream cheese frosting stirred together until smooth and creamy.
  • Reserve a couple tablespoons of the chopped cookies for the topping. Using a spatula, gently fold the remaining cookies into the fudge mixture.
    Chopped Oreo cookies folded into a melted white chocolate mixture to make creamy Oreo fudge.
  • Evenly spread in an 8x8 baking dish. Top with reserved cookie crumbs. Refrigerate 60 minutes to firm the homemade fudge.
    Oreo fudge spread into a parchment-lined 8x8-inch pan and topped with extra chopped Oreo cookies before chilling.
  • Remove from pan and slice.

Notes

Storage: Store Oreo Fudge in an airtight container in the refrigerator for up to 1 week. Place a piece of parchment or wax paper between the layers to prevent the pieces from sticking together.
Freezer: Freeze the fudge in one solid block, tightly wrapped and placed in a freezer-safe container, for up to 3 months. It's best to wait and slice it after thawing, since keeping it whole helps preserve its freshness and prevents the edges from drying out. Thaw overnight in the refrigerator before cutting into squares.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 65mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
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