This "Oreo" Fudge is creamy yet crunchy and sweet yet rich! All the best things rolled into one! This Oreo Fudge recipe is no bake, uses a handful of ingredients and takes minutes to prepare! If that wasn't enough, my version is gluten free, nut free, eggless and can easily be vegan!
Lightly grease an 8x8 inch pan and line with parchment paper, leaving a 1 inch overhang on two sides.
Place the 2 ½ cups chocolate chips, the 14 ounces sweetened condensed milk and the 1 tablespoon of unsalted butter in a large microwave safe bowl.
Heat in 20 second increments, stirring after each time, until the chocolate, butter and sweetened condensed milk are fully melted and incorporated.
Once melted, stir in the 1 teaspoon vanilla and 1 pinch of kosher salt until combined.
Using a spatula, fold in 9 cookies worth of the chocolate sandwich cookie chunks (36 chunks) until just combined.
Pour the fudge into the greased and lined 8 x 8 pan. Smooth the top with a butter knife or icing spatula.
Gently press the remaining 4 cookies worth of the cookie chunks into the top of the fudge so they stick but aren't fully submerged.
Pop the fudge into the fridge to let it set for at least 1 hour.
Once hardened, cut into 1 inch squares and enjoy!
Notes
Vegan: Use a sweetened condensed coconut milk, vegan baking sticks, vegan chocolate chips and vegan/gf chocolate sandwich cookies. Storing: Store the Oreo Fudge in an airtight container in the fridge for up to 3 days.Freezing: You can freeze the fudge for up to 30 days. Wrap the hardened entire 8x8 inch square of fudge in plastic wrap and then pop in a zip top bag or put into a freezer safe airtight container. To thaw, place the fudge in the fridge the night before you need it.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.