Why You’ll Love This Recipe

I love this Oreo Peanut Butter Fudge because it combines creamy peanut butter with crunchy chocolate sandwich cookies. The contrast between the smooth fudge and cookie pieces gives every bite plenty of texture.

I also appreciate how simple the preparation is. I do not need to bake the fudge, and I can prepare the mixture with just a handful of ingredients before letting the refrigerator do the rest.

Another reason I enjoy this recipe is how easily I can customize it. I can add chocolate chips, use crunchy peanut butter, change the sandwich cookie flavor, or add extra cookie pieces on top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Creamy peanut butter
White chocolate chips
Sweetened condensed milk
Chocolate sandwich cookies, such as Oreos
Vanilla extract
Salt

Directions

I line an 8-inch square baking pan with parchment paper, leaving some paper extending over the sides so I can easily lift out the finished fudge.
I roughly chop or crush the chocolate sandwich cookies. I keep the pieces fairly chunky because I like having noticeable pieces throughout the fudge.
I combine the white chocolate chips, sweetened condensed milk, and peanut butter in a saucepan.
I warm the mixture over low heat, stirring frequently, until the chocolate has melted and everything is smooth. I avoid using high heat so the mixture does not scorch.
I remove the saucepan from the heat and stir in the vanilla extract and a small pinch of salt.
I fold most of the chopped sandwich cookies into the peanut butter mixture, reserving some for the top.
I immediately spread the mixture evenly into my prepared pan and smooth the surface with a spatula.
I scatter the remaining cookie pieces over the top and gently press them into the fudge.
I refrigerate the fudge for about 3 hours, or until completely firm.
Once firm, I use the parchment paper to lift the fudge from the pan. I cut it into small squares and serve.

Servings and Timing

I usually cut this rich fudge into about 25 small squares.

Prep time: 15 minutes
Chill time: 3 hours
Total time: 3 hours 15 minutes
Servings: about 25 pieces

Variations

Chocolate Oreo Peanut Butter Fudge

I replace some of the white chocolate chips with semisweet or milk chocolate chips when I want a stronger chocolate flavor. This gives me a richer chocolate-and-peanut-butter combination.

Crunchy Peanut Butter Fudge

I use crunchy peanut butter instead of creamy peanut butter when I want additional texture. The small peanut pieces work especially well with the chunks of chocolate sandwich cookies.

Extra Oreo Fudge

When I want the cookies to stand out even more, I add extra chopped sandwich cookies to the fudge and generously cover the top with additional pieces.

Peanut Butter Cup Fudge

I add chopped peanut butter cups along with the sandwich cookies for an even richer peanut butter and chocolate variation.

Dark Chocolate Drizzle

After the fudge has chilled, I drizzle a small amount of melted dark or semisweet chocolate over the top. I let the chocolate set before cutting the fudge into squares.

Storage/Reheating

I store Oreo Peanut Butter Fudge in an airtight container in the refrigerator, separating layers with parchment or wax paper when necessary. It generally keeps well refrigerated for about 1 to 2 weeks.

I can also freeze the fudge when I want longer storage. I wrap the pieces well and place them in a freezer-safe airtight container for up to about 2 to 3 months. I thaw them in the refrigerator before serving.

I do not reheat this fudge because warming it can soften or melt the chocolate and peanut butter mixture. I prefer serving it chilled or letting individual pieces sit briefly at room temperature for a softer texture.

FAQs

Do I need to bake Oreo Peanut Butter Fudge?

No. I prepare this as a no-bake fudge. I only gently heat the ingredients enough to melt the chocolate and create a smooth mixture, then I refrigerate the fudge until firm.

Can I use crunchy peanut butter instead of creamy?

Yes. I can use crunchy peanut butter if I prefer more texture. Creamy peanut butter gives me the smoothest fudge, while crunchy peanut butter adds small peanut pieces throughout.

Why is my peanut butter fudge too soft?

I make sure I use the correct amount of each ingredient and give the fudge enough time to chill completely. If it still feels soft after a few hours, I leave it refrigerated longer before cutting.

Can I make Oreo Peanut Butter Fudge ahead of time?

Yes. I actually like making this fudge ahead because it needs time to chill and set. I can prepare it the day before I plan to serve it and keep it covered in the refrigerator.

How do I cut fudge into clean squares?

I make sure the fudge is completely chilled before cutting it. I use a large, sharp knife and wipe the blade clean between cuts when necessary. I also find that cutting the fudge into small pieces works well because it is quite rich.

Conclusion

Oreo Peanut Butter Fudge gives me an easy way to combine creamy peanut butter, chocolate sandwich cookies, and sweet white chocolate in one rich dessert. The smooth fudge and crunchy cookie pieces create a satisfying contrast without requiring complicated preparation or baking.

Oreo Peanut Butter Fudge Recipe

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Oreo Peanut Butter Fudge combines creamy peanut butter, sweet white chocolate, and crunchy chocolate sandwich cookies in a rich no-bake dessert. It is an easy make-ahead treat that sets in the refrigerator and cuts into perfectly shareable squares.

Author: Laura
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 3 hours 15 minutes
Yield: 25 pieces
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Creamy peanut butter
White chocolate chips
Sweetened condensed milk
Chocolate sandwich cookies, such as Oreos
Vanilla extract
Salt

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Instructions

Line an 8-inch square baking pan with parchment paper, leaving enough paper extending over the sides to easily lift out the finished fudge.
Roughly chop or crush the chocolate sandwich cookies, keeping the pieces fairly chunky.
Combine the white chocolate chips, sweetened condensed milk, and peanut butter in a saucepan.
Warm the mixture over low heat, stirring frequently, until the white chocolate is completely melted and the mixture is smooth. Avoid high heat to prevent scorching.
Remove the saucepan from the heat and stir in the vanilla extract and a small pinch of salt.
Fold most of the chopped sandwich cookies into the peanut butter fudge mixture, reserving some for the topping.
Immediately spread the mixture evenly into the prepared pan and smooth the surface with a spatula.
Scatter the reserved cookie pieces over the top and gently press them into the fudge.
Refrigerate for about 3 hours, or until the fudge is completely firm.
Use the parchment paper to lift the firm fudge from the pan, then cut it into about 25 small squares and serve.

Notes

Use low heat when melting the white chocolate mixture to help prevent scorching.
Crunchy peanut butter can replace creamy peanut butter for additional texture.
For a stronger chocolate flavor, replace some of the white chocolate chips with semisweet or milk chocolate chips.
Add extra chopped sandwich cookies to the mixture and topping for an extra-cookie variation.
Chopped peanut butter cups can be folded into the fudge along with the sandwich cookies.
For a chocolate finish, drizzle chilled fudge with melted dark or semisweet chocolate and allow it to set before cutting.
Chill the fudge completely and use a large, sharp knife for cleaner squares, wiping the blade between cuts when necessary.
Store the fudge in an airtight container in the refrigerator for about 1 to 2 weeks, separating layers with parchment or wax paper if needed.
For longer storage, wrap the pieces well and freeze in an airtight freezer-safe container for about 2 to 3 months. Thaw in the refrigerator before serving.
Serve chilled or allow individual pieces to sit briefly at room temperature for a softer texture.

Nutrition

Serving Size: 1 piece
Calories: 180 kcal
Sugar: 17 g
Sodium: 95 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 8 mg