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Three Ingredient Oreo Fudge

by Sarah Rainey from Three Ingredient Baking

Using only three ingredients, this oreo fudge recipe is a chocoholic's dream and incredibly easy and affordable to make.

From the book


This is my go-to fudge recipe – but beware, you need a sweet tooth to truly appreciate it! It’s delicious as a mid-afternoon treat or a mini indulgence after a meal.

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400g white chocolate, chopped, or white chocolate chips
1 x 397g tin of sweetened condensed milk
14 Oreo cookies, crushed into small chunks

Essential kit

You will need: a square baking tray (25cm x 25cm).

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Line the baking tray with aluminium foil, pressing it fi rmly into the corners and sides.

Put the white chocolate in a heatproof bowl and pour in the condensed milk. Microwave on full power for 30 seconds. Remove and stir, heating for 20-second bursts at a time, until all the chocolate has melted and the mixture is thick and smooth.

Spread half the crushed Oreos over the bottom of the tray. Allow the chocolate and condensed milk mixture to cool slightly before pouring it over the cookies, spreading it out evenly.

Arrange the remaining Oreos on top and press them down with your fingertips. Smooth the surface of the fudge using a knife dipped in boiling water so the top is fl at.

Place the tray in the fridge for 4 to 5 hours to set. Use a sharp knife to cut the fudge into bite-sized pieces before serving.

Tip:  If you don’t have Oreo cookies, why not try this fudge with chocolate digestives, Hobnobs or bourbon biscuits? Anything chocolatey works a treat.

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From the book: Three Ingredient Baking

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