Description
This rich and creamy Oreo fudge combines the delightful flavors of white and semi-sweet chocolate with mini marshmallows and crushed Oreos. Perfectly sweet with a hint of vanilla and a fun touch of red food coloring, this no-bake treat sets in the fridge and is ideal for parties or gifting.
Ingredients
Fudge Base
- 1 can sweetened condensed milk, 14 oz.
- 2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
- 2 tablespoons unsalted butter (sliced into smaller pieces)
- ½ teaspoon vanilla extract
- 1 teaspoon red food coloring (adjust as desired)
Mix-ins & Topping
- 2½ cups crushed Oreos (about 24-28 Oreos, more as desired)
Instructions
- Prepare Baking Pan and Oreos: Line an 8×8 inch baking pan with parchment paper, making sure to leave overhang on the sides for easy removal of the fudge. Place the Oreos in a plastic bag and crush them using a large spoon until you have about 2½ cups of crushed cookies.
- Melt Ingredients: In a medium saucepan over low to medium-low heat, combine the sweetened condensed milk, white chocolate chips, semi-sweet chocolate chips, unsalted butter, and mini marshmallows. Stir constantly to prevent burning and to help everything melt smoothly. This process takes about 8-10 minutes. Aim to keep the heat low for best results, ensuring a creamy, smooth fudge base.
- Add Flavor and Mix-Ins: Once all ingredients are fully melted and combined, remove the pan from heat. Stir in the vanilla extract and red food coloring until evenly distributed. Gently fold in about 2 cups of the crushed Oreos to incorporate the cookie bits throughout the fudge mixture.
- Set the Fudge: Pour the fudge mixture into the prepared parchment-lined pan. Spread it evenly using a spatula. Tap the pan several times firmly on the counter to settle the mixture and eliminate air pockets. Sprinkle the remaining crushed Oreos evenly on top and gently press them into the surface of the fudge to adhere.
- Chill and Serve: Place the fudge in the refrigerator to chill for about 4 hours, or until fully set and firm. Once set, use the parchment overhang to lift the fudge from the pan and slice into your preferred size. Cutting into 1-inch squares yields about 64 pieces. Enjoy this sweet, creamy, and crunchy treat!
Notes
- Make sure to use sweetened condensed milk, not evaporated milk, for the correct texture and sweetness.
- Keep the heat low while melting ingredients to avoid burning the chocolate or marshmallows.
- Red food coloring is optional and can be adjusted or omitted according to your preference.
- For easier slicing, chill the fudge thoroughly and use a sharp knife.
- Store the fudge in an airtight container in the refrigerator to maintain freshness; it can last up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American