This year the Holidays have been more about quick and easy recipes than they have in past years as I’ve been working through some health challenges.  However, I have found that it has not been the worst thing in the world – after all, who doesn’t like to spend more time with family and less time in the kitchen around the holidays?  It is from this new perspective that this Easy White Chocolate Oreo Fudge has been born!

I have never been one to sit at the stove with a thermometer to make fudge.  I have been making this no fuss Rocky Road version for YEARS, but I’ve been dying to try a new variation of this treat ever since I bought this flavor at a work bake sale and let me tell you – this quick and easy version does NOT disappoint!

This White Chocolate Oreo Fudge was adapted from the Rocky Road recipe, so it takes just four ingredients:  White Chocolate baking chips, condensed milk, vanilla extract and Oreo cookies!  It is absolutely as easy as melting the first two ingredients together until smooth, stiring in the vanilla extract, then stirring in chopped up cookies.  It has a wonderfully fun flavor and looks so cute chopped up on your cookie platters or presented on a plate as a grazing dessert. 

A couple of tips for this recipe:

• Line your baking dish with parchment paper.  This makes it much easier to remove the fudge and cut it in to bite size pieces!
• The quality of white baking chips you use in this recipe will make a difference to your final product.  I love Trader Joes white chocolate chips for this recipe because they have cocoa butter in them making them true white chocolate, but are still good value!  However, if you can’t find them, Guittard or Ghirardelli make good quality substitutes.  (Target’s Good & Gather white baking morsels are another surprisingly good quality chip.)
• Don’t chop your Oreos too finely.  I like to cut each Oreo in to about 4-6 pieces with a sharp knife.  I also do not scrape in the Oreos off the cutting board, I scoop them up with my hands, leaving the Oreo dust on the cutting board and out of the fudge so it looks as clean as possible!

1. Line a 9×13 baking dish with parchment paper, making sure it goes up all sides.
2. Chop your Oreos in to good size pieces.
3. In a large non-stick stock pot, add the white chocolate chips and the condensed milk.
4. Stir over medium heat until everything is creamy and completely melted.
5. Remove from the heat and stir in the vanilla extract.
6. Stir in about 2/3 of your Oreo pieces.
7. Pour the fudge in to the parchment lined baking dish and use an offset spatula to quickly even it out from corner to corner.
8. Sprinkle the remaining 1/3 of the Oreo pieces over the top and press down gently.
9. Leave on the counter until it is room temperature, then place in the refrigerator until it’s firm and ready to slice.  (I usually leave mine overnight.)
10. Slice in to bite size pieces and serve!