3 Ingredient Oreo Fudge
This 3 ingredient oreo fudge recipe is so easy a kid could make it (and mine do!) Made with hardly any effort at all, this fudge is perfectly creamy and packed with America's favorite cookie in every bite.
Servings: 16 pieces
Calories: 115kcal
Cost: Recipe $6.60 / Serving $0.41
Ingredients
- 1 bag (11 ounces) white chocolate chips ($2.62)
- 1 can (16 ounces) vanilla frosting ($1.58)
- 20 Oreo cookies, divided ($2.40)
Instructions
- Prep Pan. Line an 8x8 baking dish with foil, leaving overhang for easy removal.
- Crush. Crush 4 Oreo cookies into fine crumbs and set aside.
- Melt Chocolate. Add the white chocolate chips to a large microwave safe bowl. Microwave for 1 minute, stir, then continue heating in 30 second intervals, stirring each time, until smooth.
- Warm Frosting. Remove the lid and foil seal from the frosting container. Microwave for 30 seconds, then stir.
- Combine. Stir the warmed frosting into the melted white chocolate until smooth. Fold in the crushed Oreo crumbs.
- Assemble. Immediately pour the mixture into the prepared pan and spread into an even layer. Arrange the remaining 16 Oreo cookies on top in an even pattern and gently press them into the fudge.
- Chill. Refrigerate for at least 2 hours, or until set.
- Slice. Lift the fudge out using the foil, remove the foil, and cut into squares.
Notes
- Setting Time. Fudge will be soft after 1 hour but firms up best after 2 to 4 hours.
- Storage. Store in an airtight container in the refrigerator for 1 to 2 weeks. Once fully set, it can be kept at room temperature for 3 to 5 days.
- Freezing. Freeze cut pieces wrapped tightly or layered with parchment in an airtight container for up to 2 months. Thaw before serving.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
