If you’re craving something sweet, quick, and crowd-pleasing, this tiny batch of Oreo fudge is such a joy to make. It’s creamy, chocolatey, and wonderfully “mini” perfect for when you want just enough to share… or keep for yourself.
Ingredients
- 1 cup white chocolate chips
- 1/2 cup sweetened condensed milk
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 6 Oreos, roughly chopped
Optional swap: use Golden Oreos or mix in a pinch of sea salt for contrast.
Steps
- Melt the base: Add the white chocolate chips, condensed milk, and butter to a small saucepan. Warm gently over low heat, stirring until smooth.
- Add vanilla: Remove from heat and stir in the vanilla extract. Don’t worry if it’s thick fudge is meant to be!
- Fold in Oreos: Gently mix in most of the chopped Oreos, saving a handful for the top.
- Pour and press: Spread the mixture into a small parchment-lined dish (a mini loaf pan works perfectly).
- Top it off: Sprinkle the remaining Oreos on top and press lightly so they stick.
- Chill: Refrigerate for about 1–1½ hours until firm enough to slice.
- Cut into minis: Lift it out and cut into small squares. A warm knife helps make clean cuts.
Chef’s Tips
- If the mixture starts to seize, turn down the heat white chocolate can be delicate.
- For the neatest squares, chill the fudge fully before slicing.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Variations
- Cookies & Cream Twist: Add 1 tbsp mini chocolate chips for extra texture.
- Dark Chocolate Swirl: Drizzle in 2 tbsp melted dark chocolate before chilling.
- Birthday Mini Fudge: Sprinkle in a teaspoon of rainbow sprinkles for a fun, kid-friendly batch.
Serving Suggestion
Enjoy these little squares chilled with a glass of cold milk or crumble one over vanilla ice cream for a tiny but dreamy treat.