Ingredients
- For the Fudge:
- 24 Oreos (roughly chopped, divided)
- 3 cups vanilla almond bark (chopped, ~18 ounces)
- 14 ounces sweetened condensed milk
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Prepare the Pan: Line an 8×8 baking pan with waxed paper or parchment paper. Spray the paper with cooking spray or rub with butter to prevent the fudge from sticking.
- Chop the Oreos: Roughly chop the Oreos with a knife and set aside. Save out ½ cup of the chopped Oreos for topping.
- Make the Fudge Mixture: In a non-stick saucepan over medium heat, combine the chopped almond bark, sweetened condensed milk, and butter. Stir frequently for about 5 minutes until everything is melted and well-mixed.
- Flavor the Fudge: Remove the saucepan from heat and stir in the vanilla extract and salt.
- Add the Oreos: Stir in the chopped Oreos and spread the mixture evenly in the prepared pan. Sprinkle the reserved ½ cup of chopped Oreos on top and gently press them down.
- Chill: Cover the pan with plastic wrap and chill in the refrigerator for 2-3 hours or until firm.
- Serve: Once the fudge is set, lift it out of the pan using the edges of the parchment paper. Cut the fudge into small, bite-sized pieces and enjoy!
Notes
- If you don’t have vanilla almond bark, you can use white chocolate chips instead, but the almond bark gives a smoother texture.
- For extra flavor, try adding some crushed Oreos on top just before serving.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 25g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
