This quick peanut butter fudge is filled with Oreo bits, requires just 5 ingredients, one dish, and can be cooked in the microwave in under 10 minutes. The toughest part will be waiting for it to set in the fridge! Add this to your favorite fudge stash.
Contents
- Why you’re going to love this peanut butter Oreo fudge
- Peanut butter lovers only!
- What are the ingredients for fudge?
- What kind of peanut butter should I use?
- Can I make this without the Oreos?
- How to make peanut butter fudge
- Do I need a candy thermometer?
- How to store fudge
- Can you freeze fudge?
- How long does fudge last?
- Peanut Butter Oreo Fudge
Why you’re going to love this peanut butter Oreo fudge
It’s similar to your beloved peanut butter fudge, but we’ve taken it a step further!
- It has a distinct peanut butter taste.
- The cream from the Oreos mixes in well, but the chocolate biscuit chunks offer a lovely texture.
- There’s no need for a candy thermometer!
- It’s easy to make in the microwave or on the stovetop. And, let’s be honest, as good as homemade peanut butter fudge is, microwave peanut butter fudge is much better.
Peanut butter lovers only!
I’m serious about the peanut butter taste since it’s the star of this fudge, and it’s solely for peanut butter fans! Use one of my other fudge recipes if you don’t like peanut butter:
- Fudge with Butter Pecans
- Almond Butter Chocolate Fudge No-Bake
- Fudge with Cranberry Delight
What are the ingredients for fudge?
It depends on the sort of fudge you’re creating! There are several techniques available, ranging from conventional fudge with numerous components and the use of candy thermometers to a few ingredients and a can of condensed milk.
In the case of this peanut butter Oreo fudge, we’ll require:
- The peanut butter
- unseasoned butter
- Vanilla
- granulated sugar
- Oreos
If the peanut butter you’re using isn’t extremely salty and you want to increase the salty to sweet ratio, add a sprinkle of salt.
What kind of peanut butter should I use?
You want a creamy peanut butter, and sadly, natural peanut butters don’t work well since they’re too oily and grainier.
As a result, I suggest sticking to brands such as:
- Skippy
- Jif
- Planters (this tends to be the saltiest of the lot, just FYI) (this tends to be the saltiest of the bunch, just FYI)
- The story of Peter Pan
But, if you enjoy a creamy natural peanut butter brand that is touted as no stir, you may have a winner on your hands!
Can I make this without the Oreos?
Absolutely, simply leave out the Oreos and the rest of the recipe remains the same.
If you want to explore, you might replace the Oreos with chocolate chips, white chocolate, or another add-in. I used Oreos and chopped dark chocolate, and it was excellent.
How to make peanut butter fudge
You’re in luck because this is fast and simple. I dubbed it an easy peanut butter fudge recipe for a reason.
The stovetop directions are included in the recipe card below, but here’s a short review of the microwave directions:
- In a mixing dish, add peanut butter and butter and microwave until melted, blended, and smooth.
- Stir in the vanilla essence.
- Stir in the powdered sugar to mix.
- Stir in the crumbled Oreos to mix.
- Place the fudge in the prepared baking sheet and sprinkle with more crushed Oreos.
- Let to cool before slicing and serving!
Do I need a candy thermometer?
No, you don’t! That’s part of what makes this dish so delicious: there’s no hassle, no stress.
How to store fudge
Refrigerate the fudge in an airtight jar for up to one week. That is, provided the leftovers last that long!
Take in mind that if left at room temperature, this will melt, so keep it in the fridge at all times. Oh, unless you’re actually eating it.
Can you freeze fudge?
You certainly can! For up to 2 months, store the fudge in a freezer-safe container or resealable bag. This recipe is ideal for getting started on quantities of Christmas sweets far ahead of time.
Let it to defrost in the fridge for a few hours before serving.
How long does fudge last?
This fudge peanut butter Oreo fudge recipe will last one week in the fridge, two months in the freezer, or one day at my home since we have little self-control.
The final one is basically a joke.
Peanut Butter Oreo Fudge
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Description
Equipment
- Square baking dish
- blending bowls
- a spoon for mixing
- Spatula
- Paper made with parchment
Ingredients
- 1 pound creamy peanut butter
- 1 pound unsalted butter
- 1 tsp pure vanilla extract
- optional sprinkle of salt (if you feel your peanut butter isnt very salty)
- 4 cup sifted powdered sugar
- or sliced, split (about 10 cookies) 2 cups crumbled Oreo cookies
Instructions
- Line a 9 (or 8) square baking pan with parchment paper or aluminum foil, allowing an overhang on both sides; the corners will be used to pull the completed fudge out of the pan.
Stovetop method
- Combine peanut butter and butter in a large saucepan and cook over low heat, stirring constantly with a spoon or spatula, until melted, blended, and smooth.
1 cup unsalted butter, 1 cup creamy peanut butter - Remove from the heat, add the vanilla essence, and whisk until mixed.
a sprinkling of salt, 1 teaspoon pure vanilla extract - Mix together the powdered sugar 1 cup at a time, stirring after each addition to mix.
4 cups confectioners’ sugar - 2 cups crushed Oreos, and whisk to distribute as evenly as possible. The dough will be quite thick.
2 c. Oreo cookiesAdd 1 1
- 2 cup crumbled Oreos, gently pressed into the top of the fudge to ensure they adhere.
2 c. Oreo cookiesSmooth out the top of the fudge as evenly as possible in the prepared baking pan. Top with the remaining one
- Refrigerate for at least 4 hours, covered securely with a lid, foil, or plastic wrap (or until firm).
- Cut into 36 or 49 pieces (66 across, or 77 across). Enjoy!
Microwave method
- Combine peanut butter and butter in a large microwave-safe bowl and cook in 60-second intervals, stirring with a spoon or spatula after each increment, until melted, blended, and smooth.
1 cup unsalted butter, 1 cup creamy peanut butter - Stir in the vanilla extract until well mixed.
a sprinkling of salt, 1 teaspoon pure vanilla extract - Mix together the powdered sugar 1 cup at a time, stirring after each addition to mix.
4 cups confectioners’ sugar - 2 cups crushed Oreos, and whisk to distribute as evenly as possible. The dough will be quite thick.
2 c. Oreo cookiesAdd 1 1
- 2 cup crumbled Oreos, gently pressed into the top of the fudge to ensure they adhere.
2 c. Oreo cookiesSmooth out the top of the fudge as evenly as possible in the prepared baking pan. Top with the remaining one
- Refrigerate for at least 4 hours, covered securely with a lid, foil, or plastic wrap (or until firm).
- Cut into 36 or 49 pieces (66 across, or 77 across). Enjoy!