How to Make Oreo Chocolate Fudge with Walnut Pieces in 5 Steps

This White Chocolate Oreo Walnut Fudge is the perfect fit for you, if you’re looking for a no-bake dessert that’s quite familiar, creamy, and ridiculously easy to make. This fudge is made entirely of white chocolate, walnuts, and the ever-beloved Oreos that are packed into a huge bar, cut down to make a bite-sized treat. The best part about this is, it’s so easy to make and barely takes up much time, and perfect to be made and stored for later, to come to the rescue when you are hankering for something sweet. Consider this a month-end dessert delight, or when you really want that store-bought fudge, but the thought of spending any more money makes your eyes water.

What makes this fudge extra special is how it looks like a blanket of snow with tree barks (Oreos and walnuts) peeking through. The fudge is best had chilled and boasts an amazing level of smoothness and a melt-in-your-mouth quality. This is along with the crunchy elements of the chunks of Oreo and the toasted chopped walnuts. Even if you're not typically a white chocolate fan, the richness here is softened by the other mix-ins, making it surprisingly addictive. With just a handful of ingredients and a single pot, you can have a batch whipped up in about 10 minutes. Whether you’re a seasoned baker or a total novice, this recipe is practically foolproof, so you can practically forget it in the fridge.

White Chocolate Oreo Walnut Fudge

Servings: 90

Ingredients:

• 6 cups white chocolate chips
• 2 cans (14 oz each) sweetened condensed milk
• 1 tsp vanilla extract
• 30 Oreo cookies
• 1 cup chopped walnuts (lightly toasted, optional)

Instructions:

1. Roughly chop the Oreos into 4-6 pieces each. Then roughly chop walnuts. Use toasted walnuts: for that, add the walnuts to a dry skillet and dry fry them over medium heat for 3-5 minutes and let them cool before using.
2. Take a large and thick-bottomed non-stick pan, and add the white chocolate chips and condensed milk. Stir it over medium heat until it’s all melted and creamy.Then remove it from the heat and add the vanilla extract. Stir to mix. Stir in about ⅔ of the chopped Oreos into the fudge, then ⅔ of the walnuts until combined.
3. Scrape the fudge mix into a parchment-lined baking dish, with the paper overhanging, for easy removal later. Use an offset spatula or spoon to spread it evenly. Sprinkle the remaining Oreos and walnut bits over the surface and press down to help them stick.
4. Let the fudge sit at room temperature until completely cool, then transfer to the refrigerator until firm (overnight is best).
5. Slice into bite-sized pieces and serve.

Tips and Tricks:

• Look for quality white chocolate, especially watch out for ones that list cocoa butter as one of the first ingredients. Avoid going for cheaper brands, for they often contain palm oil or other vegetable fats that can affect both the flavor and how well the chocolate melts.
• Cutting each Oreo into 4-6 pieces, instead of pulverizing them keeps the cookies recognizable and provides a good contrast. Crushing them too finely releases too much cream and cookie dust into the mix, which can muddy the color and make the fudge dense.
• Toasting the walnuts in a dry skillet or oven for a few minutes deepens their flavor and brings out a richer, nuttier aroma. Make sure to let them cool before mixing them into the fudge to avoid melting the chocolate further.

• If you refrigerate the fudge while it's still hot, or even warm, condensation can form inside the container, which may affect the appearance. If you let the fudge cool at room temperature, you will have a firmer, more evenly set fudge.
• Keep the fudge in an airtight container in the refrigerator. It stays fresh for up to 2 weeks. For longer storage, freeze it in a sealed container or freezer bag for up to 2-3 months. Let it thaw in the fridge overnight before serving.
• This fudge is rich enough to qualify for gifts, for any occasion, especially if you know people in your circles who love their desserts. Serve them as small, bite-sized squares, as a part of Christmas dessert platters, cookie boxes, or individually wrapped edible gifts.