This recipe is for all those times you have to make a dessert for a bake sale, a potluck, or a holiday cookie tray and you just don’t have time. Sometimes, even an easy cookie recipe seems daunting when the days are hectic and you’re fretting about rolling out several dozen little balls!
I can remember the first time I made fudge as a kid. I was so excited to dig in, but it never set. This simple recipe avoids that problem, which is typical of so many fudge recipes. And because fudge is inherently sweet, a little goes a long way. Even my kids are satisfied with a small piece or two.
I love the combination of white chocolate and peanut butter and was recently thinking that swapping the Oreos for peanut butter cups would be divine. (Reese’s and Justin’s even have white chocolate peanut butter cups!)
For those who may require a gluten-free option, I have used Kinnikinnick’s K-Toos. They taste slightly different when eaten plain, but they are a spot-on replica of the classic Oreo when used in this recipe.
I’ve also used the gluten-free cookies in the chocolate cookie crust for a family favorite Mud Pie and have tried the brand’s S’moreables graham cracker cookies, which are especially delicious with a cup of tea!
Though I haven’t tried, I recently heard that Glutino’s version of the classic Oreo offers a solid alternative.
- 18 ounces white baking or melting chocolate
- 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
- 2 1/2 cups (about 12) Oreos (regular, golden, or mint–choose your favorite)
- Optional: 1/2 teaspoon peppermint extract if using mint Oreos; 2 extra Oreos and 1-2 tablespoons extra chocolate (white or dark) for decorative topping
Line an 8-inch square pan with wax or parchment paper, letting the sides overhang slightly for easy removal later. Set aside.
On a cutting board, cut the Oreos into 5 or 6 pieces each. I like to use a serrated or other sharp knife and saw gently to keep the crumbs to a minimum. Set aside.
In a microwave-safe bowl, melt the white chocolate in 30 second increments, stirring in between, until almost completely melted. Stir to melt the last little pieces in the residual heat. (Optionally, you may melt the chocolate in a double boiler, or fashion a makeshift version by placing a smaller pot or heat-proof bowl within a larger pot.)
When the chocolate is melted and smooth, stir in the sweetened condensed milk. If you are making the mint version, add the peppermint extract at this time, too. Immediately add the Oreo pieces, and gently stir to incorporate.
Pour the mixture into the lined pan, spreading evenly. As an option, chop 2 extra Oreos and melt 1-2 tablespoons of additional chocolate. Distribute the cookie pieces evenly over the surface, and then drizzle with the melted chocolate. (To make a thin drizzle, scoop the melted chocolate into a small zip-top bag. Snip off a tiny corner and use like a piping bag.)
Let the fudge set. I like to cool the fudge at room temperature for a few minutes, and then refrigerate for several hours. Once set, the fudge can be easily removed from the pan for cutting by lifting the edges of the wax or parchment paper. The paper will easily pull away from the set fudge.
Cut into squares and place in an airtight container to store. (With their long blades, a bread or chef’s knife make it easy to cut uniform pieces.) The fudge will keep for several weeks in the refrigerator but will keep for at least a week on the counter. Some people prefer to eat the fudge cold, others enjoy it at room temperature.