Professional Chocolate Oreo Fudge
Indulge in the decadent layers of flavor and texture with this Professional Chocolate Oreo Fudge, a no-bake treat that’s as easy to make as it is to devour. Featuring the perfect combination of rich semi-sweet chocolate, creamy sweetened condensed milk, and crunchy chunks of Oreo cookies, this recipe delivers a luxurious dessert in just 20 minutes of effort. A hint of vanilla enhances the chocolatey goodness, while optional sea salt adds a delightful balance to the sweetness. Perfect for gifting, entertaining, or satisfying your sweet tooth, this fudge is made in an 8x8-inch pan and sets beautifully in the fridge for a smooth yet slightly chewy texture. With a dazzling presentation of Oreo chunks on top, this irresistible treat is destined to be the star of any dessert table.
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Recipe Information
Ingredients
- 400 grams Semi-sweet chocolate chips
- 400 grams Sweetened condensed milk
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 10 pieces Oreo cookies
- 0.5 teaspoon Sea salt (optional for garnish)
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
In a microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
Microwave the mixture in 20-30 second intervals, stirring thoroughly between each interval, until the chocolate is fully melted and the mixture is smooth. Alternatively, you can melt the mixture in a double boiler on the stovetop over low heat.
Once fully melted, stir in the vanilla extract until incorporated.
Break the Oreo cookies into small chunks (about quarters); do not crush into crumbs to maintain texture. Fold about two-thirds of the Oreo chunks into the chocolate mixture.
Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
Scatter the remaining Oreo chunks evenly over the top of the fudge and gently press them down to adhere.
If desired, sprinkle a light layer of sea salt over the top for a balance of sweetness and saltiness.
Refrigerate the fudge for at least 2-3 hours, or until it is fully set and firm.
Using the parchment paper overhang, lift the fudge out of the baking dish and transfer to a cutting board.
Cut the fudge into 16 even squares. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 567.9 g | 207% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 478.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1176 mg | 90% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
