Oreo Fudge

Fudge doesn’t get easier than this! This Oreo Fudge comes together with only 4 ingredients, and less than 15 minutes of hands on time. This fudge is perfect for any chocoholic.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 2

Refrigeration Time 2

Total Time 2 12

Servings servings

Calories 178kcal

Author Deborah Harroun

Ingredients

18 oz. semi sweet chocolate chips (about 3 cups)
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
pinch of salt
50 mini Oreo cookies divided

Instructions

Reserve 25 of the Oreos. Cut the remaining cookies into halves or quarters.
Line an 8-inch baking dish with foil, making sure the edges extend over the sides.
Place the chocolate chips and sweetened condensed milk in a large microwave safe bowl. Microwave for 30 seconds on high, then stir. Microwave again on high for another 30 seconds, then stir well. Continue to microwave in 10 second increments, stirring well after each time. Once the chocolate is mostly melted, continue to stir, as the residual heat will continue to melt. Stir until the chocolate is smooth.
Stir in the vanilla and the chopped Oreos. The mixture will be thick, but you should be able to stir everything together.
Spread the fudge into the prepared dish. Top with the reserved mini Oreos, arranged in 5 rows of 5.
Refrigerate the fudge until firm, about 2 hours. Cut into 25 squares to serve.

Notes

18 oz of chocolate chips will give you a pretty firm fudge. If you want a softer fudge, you can even go down to 12 oz.

You don’t want to overheat the chocolate, so make sure you are stirring well in-between each interval.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition