Chocolate Covered Oreo Fudge is a rich, ultra creamy stovetop treat packed with crushed Oreos that comes together fast and always steals the show.
Author’s Notes
Sister SOS: Fudge To The Rescue
My sister had a holiday party the other night and, with two little kids running around, she didn’t quite get to finish her part of the food spread. In full panic mode she called me and said, “Okay, what have you made for the blog lately…and anything I can throw together in 20 minutes?!”
Lucky for her, I had just finished testing this Chocolate Covered Oreo Fudge (based off my Oreo truffles!) and a batch of my classic Oreo fudge. They were both chilled, sliced, and sitting on my counter waiting for me to take pictures of the next day. She swung by, grabbed the fudge, and dashed off to her party.
A few hours later my phone lit up with texts from her saying everyone was asking for the recipe, begging her to send it, and insisting it needed to be on the blog immediately. I sent her my rough notes so she could share it with her friends, then re-made the fudge the next day so I could photograph it for you.
Safe to say…show up with a plate of this fudge and you’ll be the hit of the party. And the best part? It is so straightforward. No candy thermometer needed. Just melt, mix, chill, and enjoy!
Ingredients In Chocolate Covered Oreo Fudge
| Ingredient | Helpful Tip |
|---|---|
| Butter and Chocolate Chips | Use good-quality chocolate chips for the best flavor. Melt everything on a low burner to keep it smooth. |
| Sweetened Condensed Milk | Make sure it’s the full-fat can so the fudge sets properly. Not to be confused with evaporated milk. |
| Vanilla and Salt | These small boosts add depth and balance the sweetness, so don’t skip them. |
| Oreos (chopped) | Chop most of them and save a few to crush for the topping so you get texture in every bite. |
| Cooking Spray and Parchment | Spray your spatula and line the pan for straightforward spreading and clean removal. |
How To Make Chocolate Covered Oreo Fudge
- Prep pan: Line an 8×8-pan with parchment.
- Prep cookies: Chop most Oreos and crush a few for topping.
- Melt base: Gently heat butter, chocolate, and condensed milk until smooth.
- Finish mix: mix in vanilla, salt, and chopped Oreos.
- Spread and chill: Press into pan, top with crushed Oreos, and chill until firm.
- Cut and serve: Lift out, slice with a hot knife, and enjoy chilled.
Storage
Leftover Chocolate Covered Oreo Fudge
This fudge is at its softest and creamiest in the first couple of days. After that it starts to dry out a bit. For longer storage, keep it as one whole block, wrap it tightly, place it in an airtight bag, and chill or freeze it. Once cut, wrap each piece well and keep at room temperature.
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Avalanche Cookies (No Baking!)Variations
Switch Things Up!
- Change the Oreo flavor: Try any Oreo flavor instead of the regular kind!
- Different chocolate flavor: Use semi-sweet or dark chocolate chips instead of milk chocolate, or mix a few types together.
- White chocolate Oreo fudge: Use white chocolate chips instead of milk chocolate.
Chocolate Covered Oreo Fudge Tips
- Line the pan with parchment or foil for straightforward removal.
- Use sweetened condensed milk (not evaporated milk). Only the full-fat type works here; I like Eagle Brand®.
- Use a thick-bottomed nonstick pan to prevent scorching.
- Keep the heat on the lowest setting. This way the mixture melts slowly and stays smooth.
- Stir constantly with a heat-resistant spatula, scraping the bottom often as it melts.
- Top with crushed Oreos right after pouring so they stick.
