Introduction
The kitchen smells like sweet vanilla and crushed cookies, and the radio plays low while I stir. Right then, this simple 3-Ingredient Oreo Fudge always makes me smile. This always takes me back to Sunday dinners. I made it last weekend, and the glossy white chocolate ribboned into the condensed milk like silk. It set firm but still creamy, and the Oreo crumbs gave every bite a little crunch.
Why You’ll Love This
- Ready in under 30 minutes, with a short chill time.
- Kid-approved and great for last-minute guests.
- Uses pantry staples you probably have on hand.
- Budget-friendly, but feels special.
Quick Recipe Snapshot
- Servings: 16 small squares
- Prep time: 10 minutes
- Cook time: 5 minutes (melting)
- Total time: 2 hours 15 minutes (includes chilling)
- Skill level: Easy
- Taste: sweet + crunchy cookies
Warm confidence: If you can stir chocolate, you can make this.
Ingredients You’ll Need
- White chocolate (8 oz) — use good bars, melts smoother
- Sweetened condensed milk (14 oz can) — room temperature is best
- Oreo cookies (about 15–20, crushed) — include filling for extra creaminess
How to Make It
- First, chop the white chocolate into even pieces so it melts quickly and evenly.
- Then, warm a small saucepan over the lowest heat and add the chocolate. Stir constantly. You want glossy, smooth chocolate—no browning.
- Next, pour in the sweetened condensed milk and stir until the mixture becomes thick and shiny. The mixture should coat a spoon.
- Meanwhile, crush the Oreo cookies. I like a mix of fine crumbs and small chunks for texture.
- Fold the cookies into the chocolate mixture with a spatula. Aim for even distribution. The batter will look speckled and thick.
- Finally, press the mixture into a lined 8×8-inch dish and smooth the top. Chill for at least 2 hours until firm, then cut into squares and enjoy.
Look for a firm set and clean edges when you cut—those are your cues that the fudge is done.
Kitchen Tips (From My Kitchen)
- Time-saver: Chill in the freezer for 45–60 minutes if you’re short on time, then finish in the fridge.
- Common mistake + fix: If your chocolate seizes, add a teaspoon of warm condensed milk gradually while stirring until it smooths.
- Simple variation: Sprinkle a pinch of flaky sea salt on top for contrast.
Serving Ideas
- Serve after a weeknight dinner with strong coffee for balance.
- Bring to brunch with fruit and little plates—kids love the cookie crunch.
- Pack into gift boxes for holiday cookie swaps; add a ribbon and a sprig of rosemary for charm.
Optional garnishes: crushed Oreos on top, a light dusting of cocoa, or a few whole mini Oreos.
Storing & Leftovers
- Fridge: Store in an airtight container up to 7 days.
- Freezer: Freeze for up to 2 months; wrap squares individually.
- Reheat: Let thaw in the fridge, then sit at room temperature 20 minutes to keep texture.
Leftover idea: Chop and fold into ice cream or use between cookies for an over-the-top sandwich.
3-Ingredient Oreo Fudge
Ingredients
Method
- Chop the white chocolate into even pieces so it melts quickly and evenly.
- Warm a small saucepan over the lowest heat and add the chocolate. Stir constantly until glossy and smooth.
- Pour in the sweetened condensed milk and stir until the mixture becomes thick and shiny. The mixture should coat a spoon.
- Crush the Oreo cookies until you get a mix of fine crumbs and small chunks for texture.
- Fold the crushed Oreos into the chocolate mixture using a spatula for even distribution. The batter will look speckled and thick.
- Press the mixture into a lined 8×8-inch dish and smooth the top.
- Chill for at least 2 hours until firm, then cut into squares and enjoy.
Notes
FAQs
Q: Can I make this ahead?
A: Yes—make it a day or two ahead and keep it chilled. The flavor improves slightly as cookies soften.
Q: Can I substitute milk chocolate or dark chocolate?
A: You can, but the texture and sweetness change. If you try dark chocolate, add a touch more condensed milk for creaminess.
Q: How do I know it’s done?
A: When the top is firm to the touch and the edges pull slightly away from the parchment, it’s ready. This 3-Ingredient Oreo Fudge should cut cleanly.
Q: Can I freeze it?
A: Absolutely—freeze wrapped squares and thaw in the fridge before serving.
Final Thoughts
I love how simple this recipe is and how it still feels like a treat. Try it, tweak the cookie ratio, and make it yours—friends will ask for the recipe. This little square of comfort is my go-to when I want something fast, nostalgic, and delicious: 3-Ingredient Oreo Fudge
Conclusion
For a slightly different take, I sometimes compare techniques from other cooks like Oreo Fudge (3 Ingredients) • Domestic Superhero to pick up new tips. Also, if you want another straightforward version, check out 3 Ingredient Oreo Fudge – Taffey Bakery for inspiration.
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