Description
Indulgent Peanut Butter Cup Oreo Fudge delivers chocolate and peanut butter bliss in one irresistible treat. Sweet layers of creamy fudge and crushed Oreos promise a quick, delightful dessert you cannot resist.
Ingredients
Scale
Main Chocolate Ingredients:
- 3 cups (525 g) semi-sweet or milk chocolate chips
- 1 (14 ounces / 396 g) can sweetened condensed milk
Flavor Additions:
- 1 cup (100 g) chopped Oreo cookies (about 8–10 cookies)
- 1 cup (100 g) chopped mini peanut butter cups
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Extra Oreo cookies and peanut butter cups for garnish (optional)
Instructions
- Pulverize the Oreo cookies into fine, uniform crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Prepare a double boiler or use a large saucepan on medium-low heat to gently melt peanut butter, sweetened condensed milk, and butter together, stirring consistently until the mixture transforms into a silky, homogeneous liquid.
- Enhance the melted mixture with vanilla extract, stirring thoroughly to integrate the flavor profile completely.
- Gradually incorporate powdered sugar into the warm liquid, whisking until the consistency becomes thick and smooth, creating a rich fudge base.
- Fold the prepared Oreo crumbs into the peanut butter mixture, ensuring even distribution throughout the mixture without overmixing.
- Select an 8-inch square baking pan and line it meticulously with parchment paper, allowing slight overhang for easier removal later.
- Transfer the combined fudge mixture into the prepared pan, using a rubber spatula to spread it evenly and create a uniform surface.
- Refrigerate the fudge for approximately 2-3 hours, or until it becomes completely firm and set, allowing the flavors to meld and the texture to solidify.
- Once chilled, lift the fudge from the pan using the parchment paper edges and slice into precise, bite-sized squares for serving.
Notes
- Crush Oreos finely for a smooth, even texture that blends perfectly into the fudge without large chunks.
- Use a food processor for more consistent crumbs, but a rolling pin works well if you prefer a more rustic approach.
- Stir the peanut butter mixture constantly to prevent burning and ensure a silky, uniform consistency.
- Refrigerate the fudge for at least 2 hours, but letting it set overnight intensifies the flavors and creates a firmer texture.
- For a gluten-free version, swap regular Oreos with gluten-free chocolate sandwich cookies.
- Add a sprinkle of sea salt on top before chilling to enhance the sweet and rich flavor profile.
- Store in an airtight container in the refrigerator for up to a week to maintain freshness and prevent melting.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 36
- Calories: 153
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 3 mg