Description
This Peanut Butter Cup Oreo Fudge is a decadent treat loaded with chunks of peanut butter cups and Oreos in a creamy, rich fudge base. Perfect for parties, holidays, or satisfying your sweet tooth, this no-bake dessert is as simple as it is delicious!
Ingredients
Units
Scale
Makes about 36 pieces
- 1 (14 oz / 396 g) can sweetened condensed milk
- 3 cups (525 g) semi-sweet or milk chocolate chips
- 1 teaspoon vanilla extract
- 1 cup (100 g) chopped Oreos (about 8-10 cookies)
- 1 cup (100 g) chopped mini peanut butter cups
- Extra Oreos and peanut butter cups for garnish (optional)
Instructions
- Prepare the pan:
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the chocolate:
- In a medium saucepan over low heat, combine the sweetened condensed milk and chocolate chips. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Mix in the goodies:
- Gently fold in the chopped Oreos and mini peanut butter cups until evenly distributed.
- Pour and set:
- Pour the fudge mixture into the prepared pan, spreading it out evenly with a spatula.
- Press extra Oreo pieces and peanut butter cups onto the top of the fudge for garnish, if desired.
- Chill:
- Refrigerate the fudge for at least 2-3 hours, or until firm.
- Cut and serve:
- Once set, lift the fudge out of the pan using the parchment overhang. Cut into small squares and serve.
Notes
- For a variation, use white chocolate chips or dark chocolate chips in place of semi-sweet chocolate.
- Store the fudge in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
- Make it extra festive by adding colorful sprinkles on top for holidays or special occasions.