Halloween Oreo Fudge

When I first made this Halloween Oreo Fudge, the smell of cookies and cream filled the kitchen.
It looked so fun with crushed Oreos and pops of orange and black candy peeking through.
I remember breaking a piece too soon because I couldn’t wait for it to cool.

This fudge is creamy, crunchy, and full of Halloween spirit.
It’s the kind of treat that vanishes fast at any spooky gathering.

Let’s make a batch—you’ll love how simple and sweet this festive fudge turns out.

Why You’ll Love This Recipe

• No-Bake Treat: You only need a few minutes on the stove — no oven required.
• Festive and Fun: Bursting with orange sprinkles and cookie chunks for the perfect Halloween look.
• Creamy Texture: The mix of butter and white chocolate makes every piece melt-in-your-mouth soft.
• Quick and Easy: Simple enough for beginners yet impressive enough for any Halloween dessert table.
• Perfect Gift Idea: Wrap squares in parchment and tie with twine for a homemade candy box surprise.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: About 2 hours 20 minutes

Servings:
Makes about 25 small fudge squares. Great for parties, potlucks, or gifting.

Difficulty:
Easy — requires no candy thermometer or special tools. Perfect for beginners.

Required Kitchen Tools

• 8×8-inch square baking pan
• Parchment paper
• Medium saucepan
• Heatproof spatula or spoon
• Mixing bowls
• Measuring cups and spoons

Ingredients for Halloween Oreo Fudge

This fudge comes together with just a handful of pantry staples. The key is using high-quality white chocolate chips for the smoothest, creamiest texture.

Here’s what you’ll need:

• 14 ounces sweetened condensed milk — gives the fudge its creamy sweetness.
• 3 tablespoons salted butter — helps balance the sugar and keeps the texture silky.
• 3 ¼ cups white chocolate chips — use a good brand for best results.
• ¼ teaspoon salt — enhances flavor and balances sweetness.
• ½ cup finely crushed Halloween Oreos — for a speckled cookie texture throughout.
• ½ cup chopped Halloween Oreos — for chunky bites in every square.
• 1 tablespoon black and orange sprinkles — adds color and crunch.
• 1–2 tablespoons eyeball sprinkles — optional but fun for a Halloween look.

Variations for Halloween Oreo Fudge

• Add Peanut Butter: Swirl in 2 tablespoons of peanut butter for a nutty twist.
• Use Dark Chocolate: Substitute half of the white chocolate chips with dark chocolate for a marbled look.
• Add Candy Corn: Fold in chopped candy corn pieces for extra festive color.
• Use Regular Oreos: If Halloween Oreos aren’t available, use classic or golden Oreos.
• Top with Drizzle: Melt extra white chocolate and drizzle on top before chilling for a glossy finish.

How to Make Halloween Oreo Fudge (Step-by-Step Instructions)

1. Prepare the Pan

Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal later.

2. Melt the Base

In a medium saucepan over low heat, combine sweetened condensed milk, butter, and white chocolate chips. Stir constantly until the mixture is smooth and fully melted — this should take about 5 minutes.

3. Add Flavor

Once melted, remove from heat and stir in salt and finely crushed Oreos. The mixture should look creamy with bits of cookie speckled throughout.

4. Add Texture

Gently fold in the chopped Oreos and black and orange sprinkles for that fun Halloween crunch.

5. Pan and Smooth

Pour the warm mixture into the lined pan.
Use a spatula to spread it into the corners.
Tap the pan on the counter 2–3 times to release small air bubbles.

6. Decorate the Top

Scatter more chopped Oreos over the surface.
Add black and orange sprinkles.
Place eyeball sprinkles on top. Press them in gently so they stick.

7. Chill to Set

Place the pan in the fridge for at least 2 hours.
The fudge should feel firm to the touch.
If the center still feels soft, chill for 30 minutes more.

8. Cut Clean Squares

Lift the fudge out using the parchment overhang.
Warm a knife under hot water. Wipe it dry.
Cut into 25 small squares (5×5 grid).
Wipe and rewarm the knife as needed for clean edges.

Serving and Decoration

• Neat edges: Use a warm, dry knife for clean cuts.
• Extra garnish: Dust with a tiny pinch of crushed Oreos right before serving for a fresh cookie look.
• Party tray: Place squares in mini paper cups. They stay tidy and easy to grab.
• Flavor balance: Serve with unsweetened tea, black coffee, or milk to balance the sweetness.
• Size guide: Small squares work best. The fudge is rich, so a little goes a long way.

How to Serve Halloween Oreo Fudge

• Dessert board: Pair with pretzels, grapes, and salted nuts for contrast.
• Lunch box treat: Wrap a single square in parchment.
• Gift box: Layer squares between parchment in a tin.
• Bake sale: Label with allergens (milk, wheat, soy if using Oreos).
• Topping idea: Crumble a square over vanilla ice cream.

Storing Halloween Oreo Fudge

• Room temperature: Up to 3 days in a cool, dry spot, airtight.
• Refrigerator: Up to 10–14 days in a sealed container. Place parchment between layers.
• Freezer: Up to 2 months. Wrap the slab or squares in parchment, then in a freezer bag. Thaw in the fridge, unwrapped on a plate, to avoid moisture buildup.
• Texture tip: Cold fudge is firmer. Let it sit at room temp for 10–15 minutes for a softer bite.

Tips and Tricks for Success

• Low heat only: White chocolate scorches fast. Keep heat low and stir often.
• Dry tools: Any water can cause seizing. Keep the pan and spatula dry.
• Good chocolate: Choose a brand that melts smoothly. It sets cleaner and tastes better.
• Don’t boil: If the mixture bubbles hard, remove from heat. High heat can turn grainy.
• Fold gently: Add Oreos and sprinkles at the end to keep chunks intact.
• Even layer: Tap the pan to settle the fudge and remove air pockets.
• Clean cuts: Warm knife. Wipe the blade after each cut.

Nutrition

Approximate values per 1 square (25 squares per batch). These are estimates and can vary by brand.

Serving Size	Calories	Carbs (g)	Protein (g)	Fat (g)	Saturated Fat (g)	Sugar (g)	Sodium (mg)
1 square	165	22	2	8	5	20	65

Halloween Oreo Fudge FAQs

Q1. Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk has sugar and a thicker texture. Evaporated milk will make the fudge too runny and not set properly.

Q2. How do I keep the fudge from getting grainy?
Always melt the chocolate on low heat. If it gets too hot, the sugar crystallizes and makes the texture grainy. Stir constantly and remove from heat as soon as smooth.

Q3. Can I make this recipe with dark or milk chocolate chips?
Yes. You can substitute half or all of the white chocolate with milk or dark chocolate chips. Just note that the flavor will be richer and slightly less sweet.

Q4. How long does Halloween Oreo Fudge stay fresh?
It stays soft and tasty for up to two weeks in the refrigerator when sealed well. Always keep moisture out to prevent sugar bloom on the surface.

Q5. Can I freeze the fudge for later?
Yes. Wrap individual pieces in parchment, then seal in a freezer-safe container. Thaw in the fridge overnight before serving.

Q6. How can I make the fudge less sweet?
Use a pinch more salt or add crushed salted pretzels on top. You can also mix in a few unsweetened cocoa nibs for contrast.

Conclusion

Halloween Oreo Fudge is the kind of dessert that brings joy to everyone — smooth, creamy, and filled with cookie crunch. It’s quick to prepare, fun to decorate, and a guaranteed hit at any fall gathering. Whether you make it for a party, classroom treat, or family movie night, this fudge captures everything we love about Halloween — sweet, colorful, and easy to share.