Bready or Not: Oreo Fudge

Posted by on Jun 25, 2014 in Blog, Bready or Not, fudge, no-bake dessert, oreo | 5 comments

‘Tis the season. The season when I am keenly aware that air conditioning is the greatest invention in the last century.

This also means I’ll be pulling out a lot of non-bake sweet recipes, because 1) the oven makes the house hot, 2) I have a gazillion other things to do than stand in the kitchen for an hour, 3) fudge is awesome.

Some purists say this isn’t kind of fudge isn’t fudge because it’s not made on a stovetop, with a candy thermometer, with the proper animal sacrifices. I say they’re rather silly. All fudge is good and worthy.

This recipe is so easy to throw together. It’s great for potlucks because it makes a ton of fudge. It also keeps well in the fridge.

This is a good time to point out a similar recipe I posted a few years ago–Oreo Bars, featuring three ingredients. Oreos. Marshmallows. Butter. It’s like Rice Krispie Treats, but uses Oreos. Also non-bake, and makes a smaller amount.

Just in case, you know, you’re wanting to make something without chocolate and, uh, healthier.

Tweaked from Shugary Sweets.

Print Recipe

Bready or Not: Oreo Fudge

Easy no-fuss fudge that uses Oreos!
Course: Dessert
Keyword: fudge, no bake, oreo, quick fudge
Author: Beth Cato

Ingredients

  • 3 cups white chocolate chips
  • 20 Oreo cookies crushed/chopped/maimed
  • 7 oz marshmallow fluff jar
  • 14 oz can sweetened condensed milk
  • 1 teaspoon clear vanilla extract

Instructions

  • Prepare a 9x13 pan by lining it with foil and applying nonstick spray.
  • Either in microwave or on stovetop, carefully melt chocolate with canned milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast. Stir often.
  • When the mix is smooth, add the vanilla extract. Fold in the Oreos.
  • Refrigerate 3 hours until firm. Cut into bite size pieces. Keep stored in fridge.

OM NOM NOM.

    5 Comments

    1. Erin June 25, 2014

      I don’t usually make fudge in the summer here because of the humidity — the sugar crystallizes, and the texture’s closer to penuche than creamy fudge. Is that not a problem with this recipe (she asks hopefully)?

      • Beth June 25, 2014

        Humidity is not a problem here in Arizona, but I do have to say that microwave-type fudges are much easier and more forgiving than the kinds that require prolonged boiling and a candy thermometer. Since this doesn’t include sugar, it’s really about getting the chocolate smoothly melted. I think it should work fine for you!

        • Erin July 5, 2014

          I made it on Thursday to take to a barbecue yesterday. It was a little sticky, but definitely not grainy! It was a big hit. Thanks for sharing the recipe!

          • Beth July 5, 2014

            Yay! I’m so glad that it was enjoyed!

    2. Elliot D. July 8, 2014

      Thanks for sharing the recipe Beth. Oreo are a particular favorite of mine. I love the last cooking instruction: ‘OM NOM NOM’!

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