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Bite size squares of Oreo Fudge arranged on a black serving plate.

Oreo Fudge

You won't believe how easy it is to make our Oreo Fudge Recipe. Also known as Cookies and Cream Fudge, this recipe using marshmallow fluff, evaporated milk is so simple to make and tastes great!
Course Dessert
Cuisine American
Keyword Cookies and Cream Fudge, Oreo Fudge
Prep Time 15 minutes
Cook Time 5 minutes
Refrigerate 1 day
Total Time 1 day 20 minutes
Servings 15
Calories 92kcal
Author Jennifer Quisenberry


  • 9x4 Loaf Pan
  • Medium Sauce Pan
  • Spatula or spoon


  • 1 1/4 cup sugar
  • 2.5 oz evaporated milk (half a small can)
  • 1.5 cup white chocolate chips
  • 4 Tbsp butter
  • 1 cup marshmallow fluff
  • 1/2 teaspoon salt
  • 8 OREO cookies or to taste


  • Grease a 9"x4" loaf pan and sprinkle some of the Oreos (broken into piecein the bottom. Set aside.
  • Place the sugar, evaporated milk, butter, fluff and salt in a medium-sized saucepan over low heat.
  • Stir constantly until completely combined, then increase heat to medium and bring mixture to a boil, stirring constantly.
  • Boil mixture for 5 minutes, stirring constantly, then remove from heat.
  • Mix in the white chocolate chips. Stir until dissolved.
  • Fold mixture into the loaf pan.
  • Chop up 7 of the OREOs and press into the fudge mixture.
  • Crush the remaining OREO and sprinkle crumbs on the fudge.
  • Press OREOs and crumbs firmly into the fudge.
  • Refrigerate for 4 hours or overnight before cutting and serving.


Please note that nutrition facts are subject to change based on your choice of ingredients.