An easy, decadent Cookies and Cream Fudge recipe! This Oreo Fudge is packed with flavor and real Oreo cookie pieces. It’s a delicious treat or homemade gift idea for any occasion! No candy thermometer needed!
Once you learn How to Make Fudge, you can try all kinds of fun flavors. From Fluffernutter Fudge to today’s Cookies and Cream version, making your own fudge is easier than you think.
Why this Recipe Works
- You don’t need a candy thermometer to make this fudge recipe!
- We use marshmallow fluff and white chocolate chips to create a soft fudge consistency with no hassle.
- Crushed Oreos are folded right into the white chocolate fudge. You get crunchy bits of chocolate wafer and fluffy cream filling in every bite.
If Oreos are ‘milk’s favorite cookie”, then this recipe is milk’s favorite fudge!
Ingredient Notes
Marshmallow fluff. This is also called marshmallow cream (or “creme”). It’s essentially marshmallows in a spreadable, pourable form.
Oreos. Crush them by placing them in a bag and rolling them with a rolling pin a few times. They don’t need to be pulverized to crumbs. A few big pieces are fine.
White chocolate chips. Choose a good brand like Ghirardelli since this flavor is key to a delicious tasting fudge.
How to make Oreo Fudge
Like most of my fudge recipes, this one starts by boiling butter, sugar and cream.
You pour the boiling mixture over marshmallow fluff and white chocolate. As you whisk everything together the chocolate will melt and a smooth fudge mixture will form.
Fold in cookie pieces, pour the fudge into a square pan and chill. About four hours later, your cookies and cream fudge is ready to slice and enjoy!
Tips and Tricks
- Line your baking dish with parchment paper before adding the fudge mixture. Once the fudge is set, you can grab the corners of the paper to remove it from the pan.
- Store fudge in an airtight container at room temperature. It’ll keep well for about 2 weeks. If you’re like my family, you’ll keep sneaking bites of it and it’ll disappear much faster!
- If you won’t be eating all the fudge right away, wait to slice it until ready to serve. Fudge tastes best when freshly sliced.
Recipe FAQs
If you can’t find marshmallow fluff, you can make this recipe with regular or mini marshmallows instead. 20 full sized marshmallows are approximately equal to 7 ounces of the fluff.
Of course you can! Today’s version is a classic cookies and cream fudge. Other Oreo flavors like peanut butter, mint or golden can be used to mix it up!
I make my fudge recipes in a square 9 inch baking dish. An 8 inch square pan works well too!
More Oreo Desserts
- When you’re looking for an easy dessert, this No Bake Oreo Cheesecake recipe is a creamy, flavorful pie! Easy to throw together for a delicious treat!
- Easy, fried donuts in under 30 minutes! This easy Cookies ‘n Cream Donuts recipe is made using Pillsbury Grands biscuits, Hershey Cookies ‘n cream bars, Oreos and Chocolate frosting. Perfect, right?!
- Easy Mint Chocolate Oreo Fudge recipe is the perfect addition to your dessert menu! Perfect for holiday, birthdays, or weeknight celebrations, you’ll love this delicious fudge treat!
- Oreo Toffee is a sweet and scrumptious snack! This is one party dessert everyone will devour! Sweet, buttery cracker toffee topped with a delicious cookies and cream topping!
- Oreo Stuffed Cookies– just two ingredients needed for this delicious treat.
Cookies and Cream Fudge
Easy, decadent Cookies and Cream Fudge recipe! This Oreo Fudge is packed with flavor and perfect all year long!
Ingredients
- 1 cup granulated sugar
- ½ cup heavy cream
- dash salt
- ½ cup unsalted butter
- 2 ½ cups white chocolate chips
- 7 ounces marshmallow fluff
- 20 oreos, crushed
Instructions
- In a mixing bowl (with a stand mixer preferred), add white chocolate morsels and marshmallow crème. Set aside.
- In a large saucepan melt butter with sugar, heavy cream and salt. Cook and stir over medium high heat until mixture begins to boil.
- Continue stirring and boil for 5 full minutes. Remove from heat. Pour mixture into bowl over the white chocolate and marshmallow.
- Beat with whisk for 1-2 minutes until white chocolate has melted and mixture is smooth. Fold in crushed oreos.
- Pour fudge into a 9-inch square baking dish lined with parchment paper. Allow to set at room temperature for 4 hours or overnight.
- Remove from baking dish with parchment paper. Trim off edges (if you want perfect squares) then cut fudge into 1-inch bite sized pieces.
- Store in an airtight container at room temperature.
Notes
Nutrition Information:
Yield:
64Serving Size:
1 pieceAmount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 26mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
No candy thermometer needed to make perfect fudge! This Oreo Cookies and Cream Fudge is a fun and tempting treat no on can resist.
This recipe was a complete and total bust for me. When I boiled the sugar mixture, it turned a med brown color. I boiled the mixture for a full five minutes, stirring constantly, just like the instructions said. Then when I poured the sugar mixture over the white chocolate chips and marshmallow creme in the mixer and tried to whisk it, it turned into a liquidy mess and I couldn’t ever get it to come together. I don’t just mean a loose mixture, it was watery. Like the solids and liquids completely separated. Any idea what happened?
Oreos are my absolute favorite. I can hardly believe that you found a way to IMPROVE on them! This fudge is ah-ma-zing . So simple to make and SO tasty. Perfect for cookies and cream fans like me!