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Peanut Butter Oreo Fudge Recipe

Prep Time10 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Calories: 250kcal

Ingredients

  • 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.

Instructions

  • 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.
  • 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.
  • Stir until smooth.
  • Once everything melts together, you should have a thick, glossy mixture that smells unfairly good. Turn off the heat.
  • Add vanilla and salt.
  • Stir them in quickly. This is the tiny step that makes a big difference.
  • 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.
  • Spread and chill.
  • Pour the mixture into your prepared pan and smooth the top. Refrigerate for at least 2–3 hours, or until firm.
  • Slice and try not to eat it all.
  • Cut into small squares. This stuff is rich—trust me.