Creamy Peanut Butter Oreo Fudge Everyone Loves

This fudge is everything you want in a no-fuss treat—rich, creamy, and packed with Oreo crunch.

Smooth peanut butter melts into a chocolatey base, while chunks of cookies add just the right contrast in every bite.

Easy to make and even easier to love, it’s the kind of dessert that never lasts long on the table.

That’s where this peanut butter Oreo fudge strolls in like a hero wearing sweatpants.

No baking. No fancy tools. Just creamy, rich, melt-in-your-mouth goodness that somehow tastes like you tried way harder than you actually did. Win.

Let’s talk about why this recipe deserves a permanent spot in your no-bake rotation.

Why This Recipe Is Awesome

Let’s be real—this recipe is a lazy dessert lover’s dream. You melt, you mix, you chill, and suddenly everyone thinks you worked hard.
It’s:

• No-bake, aka zero oven babysitting
• Creamy and rich without being fussy
• Practically idiot-proof (I didn’t mess it up, so that’s saying something)

Also, peanut butter + Oreos + chocolate? That combo never misses. Ever.

Ingredients You’ll Need

Nothing fancy here. If your pantry has snacks (and IMO, it should), you’re halfway done.

• Chocolate chips – Semi-sweet or milk chocolate both work. Choose your vibe.
• Creamy peanut butter – Smooth only. Chunky will ruin the peace.
• Sweetened condensed milk – This is the magic. Don’t swap it unless you like disappointment.
• Butter – Just a little, but it matters.
• Oreos – Crushed, chunked, smashed… emotionally damaged is fine.
• Vanilla extract – Optional, but it adds that “bakery smell” energy.
• Pinch of salt – Totally optional, but it balances the sweetness like a pro.

Step-by-Step Instructions

1. Line your pan first.
   Use parchment paper and let it hang over the sides. Future you will thank you when it’s time to lift the fudge out like a dessert genius.
2. Melt the good stuff.
   Add chocolate chips, peanut butter, butter, and sweetened condensed milk to a saucepan. Heat on low and stir constantly. Don’t walk away—this isn’t the time.
3. Stir until smooth.
   Once everything melts together, you should have a thick, glossy mixture that smells unfairly good. Turn off the heat.
4. Add vanilla and salt.
   Stir them in quickly. This is the tiny step that makes a big difference.
5. Fold in the Oreos.
   Gently mix them in so they don’t completely disappear. You want visible Oreo chunks, not crumbs pretending to be fudge.
6. Spread and chill.
   Pour the mixture into your prepared pan and smooth the top. Refrigerate for at least 2–3 hours, or until firm.
7. Slice and try not to eat it all.
   Cut into small squares. This stuff is rich—trust me.

How to Serve

This fudge shines all on its own, but if you want to be extra:

• Serve chilled for clean slices and max creaminess
• Sprinkle crushed Oreos on top for drama
• Cut into tiny squares and add to a dessert platter

FYI: It also makes an elite edible gift… assuming you don’t “sample” half first.

Nutrition Facts (Approximate, Per Square)

• Calories: 220–250
• Fat: 14g
• Carbohydrates: 22g
• Sugar: 18g
• Protein: 4g

This is dessert, not a salad. Eat accordingly and proudly.

Common Mistakes to Avoid

• Using high heat.
  Burnt chocolate tastes like regret. Keep it low and slow.
• Skipping parchment paper.
  You’ll end up chiseling fudge out of the pan like an archaeologist.
• Over-crushing the Oreos.
  Dust is not the goal. Chunks = happiness.
• Trying to rush the chill time.
  Warm fudge lies to you. Let it set properly.

Alternatives & Substitutions

Want to switch things up? Go for it—this recipe is forgiving.

• Swap Oreos for chocolate sandwich cookies if that’s what you have.
• Use dark chocolate if you like less sweet desserts.
• Add chopped peanuts for crunch (IMO, underrated move).
• Drizzle melted chocolate on top for extra flair.

Would I replace peanut butter? Honestly… no. But almond butter works in a pinch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely. It actually tastes better the next day. Like most good things in life.

Does this need to stay refrigerated?
Yes. Keep it chilled so it stays firm and creamy.

Can I freeze it?
Yep. Wrap it well and freeze for up to a month. Thaw in the fridge.

Can I use crunchy peanut butter?
You can, but IMO it messes with the texture. Smooth is smoother for a reason.

Why didn’t my fudge set?
Usually because it didn’t chill long enough—or the heat was too high during melting.

Can I double the recipe?
Dangerous question, but yes. Use a bigger pan and embrace the chaos.

Final Thoughts

Peanut butter Oreo fudge is proof that lazy desserts can still be legendary.

It’s creamy, rich, ridiculously easy, and guaranteed to disappear fast.
Make it for guests, make it for family, or make it just for yourself—no judgment here.

Now go slice yourself a piece (or three). You’ve earned it.