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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.

Ingredients

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

Instructions

  1. Line an 8-inch square baking pan with parchment paper, leaving enough paper extending over the sides to easily lift out the finished fudge.
  2. Roughly chop or crush the chocolate sandwich cookies, keeping the pieces fairly chunky.
  3. Combine the white chocolate chips, sweetened condensed milk, and peanut butter in a saucepan.
  4. 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.
  5. Remove the saucepan from the heat and stir in the vanilla extract and a small pinch of salt.
  6. Fold most of the chopped sandwich cookies into the peanut butter fudge mixture, reserving some for the topping.
  7. Immediately spread the mixture evenly into the prepared pan and smooth the surface with a spatula.
  8. Scatter the reserved cookie pieces over the top and gently press them into the fudge.
  9. Refrigerate for about 3 hours, or until the fudge is completely firm.
  10. 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

Find it online: https://thefamilycooking.com/oreo-peanut-butter-fudge-recipe/