These Oreo Fudge Bars have just 4 ingredients and taste like heaven! A chocolate chip cookie dough crust is layered with white chocolate fudge and crushed Oreos for an irresistible treat.
Fudge and cookies are always a great combination. Try these Chocolate Chip Toffee Fudge Cookie Bars too!
Why This Recipe is Best
If Oreos are “milk’s favorite cookie”, chocolate chip cookies are a close second. I combined both to make these Oreo Stuffed Cookies.
Now I’m back with another delicious combination of chocolate chip cookies and Oreos!
- Oreo Fudge Bars combined three favorite treats in one bar!
- An easy, 4-ingredient recipe.
- The white chocolate fudge layer is to die for.
- A perfect combination of creamy, fudgy and crunchy textures.
- You won’t be able to eat just one bite!
It took all of my willpower not to eat three or four of these Oreo Fudge Bars in one sitting. The chewy cookie layer, the velvety smooth white chocolate fudge, the Oreos on top. . . pure perfection!
I kept things simple for these bars. Simple, but totally delicious!
- Chocolate chip cookie dough – I used a store bought refrigerated cookie dough to save time. Go ahead and use homemade cookie dough if you prefer!
- Sweetened condensed milk – For the fudgy white chocolate center.
- White chocolate – I used baking morsels because they melt quickly into the condensed milk.
- Crushed Oreo cookies – Sprinkled on top of the bars for that chocolate wafer crunch you love.
Tips and Tricks
- The beauty of this recipe is that you can easily change up the flavors by using different kinds of Oreos. I use the original flavor here. Try peppermint Oreos for a holiday twist or red velvet Oreos for Valentine’s Day.
- Let the cookie bars cool for at least 10 minutes before adding the white chocolate layer. If the bars are too warm, the white chocolate fudge won’t set up properly.
- Oreo Fudge Bars make a great make-ahead dessert idea! Bake, assemble and let them chill in the fridge for up to 2 days. They will stay good for several days longer, but the Oreo pieces will soften and lose their crunch.
- Enjoy chilled, straight from the fridge for best taste.
Yes, any brand of chocolate wafer cookie works. It doesn’t have to be Oreos.
Place the Oreos in a gallon sized ziploc bag. Use a mallet or rolling pin to break the cookies into coarse pieces.
I like to crush them into a variety of sizes for better texture.
You can pulse them in a food processor too, but be careful not to pulverize the cookies into a powder.
You will need about 30 ounces of dough. Most chocolate chip cookie recipes will yield just about the right amount.
Use a clean, sharp knife (not serrated) for slicing these bars. I got 48 bars about 2 inches wide. You can cut them smaller to get even more bite-sized servings!
More Cookies and Bars
- Rainbow Fudge Cookie Bars: another super easy cookie bar recipe!
- Frosted Sugar Cookie Bars: because let’s face it, bars are easier than cut out cookies!
- Revel Bars
- Coconut Shortbread
- Peanut Butter Cheesecake Bars
- Zucchini Cookies
Oreo Fudge Bars
- 1 package refrigerated chocolate chip cookie dough 30 ounce
- 1 can sweetened condensed milk 14 ounce
- 1 package white chocolate morsels 11 ounce
- 1 package OREO's, crushed 14 ounce
- Preheat oven to 350 degree F. Line a 15 x 10 x 1-inch baking sheet with parchement paper.
- Press cookie dough into parchment paper lined pan. Bake for 17-19 minutes, until lightly browned.
- While cookie bars are baking, combine sweetened condensed milk and white chocolate morsels in a glass bowl. Microwave for one minute, stirring until combined. Heat an additional 30 seconds, and stir until smooth.
- When cookie bars come out of oven, allow to cool about 10 minutes. Spread white chocolate mixture over cookie bars and immediately press the crushed OREO cookies into the top. Chill for 30 minutes, cut into bars and enjoy!
- Use any cookies you like. Oreo has so many fun flavors!
- Place the Oreos in a gallon sized ziploc bag. Use a mallet or rolling pin to break the cookies into coarse pieces. I like to crush them into a variety of sizes for better texture. You can pulse them in a food processor too, but be careful not to pulverize the cookies into a powder.
- Use a clean, sharp knife (not serrated) for slicing these bars. I got 48 bars about 2 inches wide. You can cut them smaller to get even more bite-sized servings!