Oh my gosh, have you ever had one of those days where you just need a little bite of pure happiness? That’s exactly why I make this chocolate peanut butter Oreo fudge—it’s like a hug in dessert form! I first stumbled upon this recipe when I needed a quick treat for a last-minute potluck, and let me tell you, it was gone in minutes. The rich chocolate, creamy peanut butter, and those crunchy Oreo bits? Absolute magic. Plus, it’s no-bake—just melt, mix, and chill. Perfect for when you’re craving something indulgent but don’t want to turn on the oven. Trust me, this fudge is dangerously easy to make and even easier to love.
Why You’ll Love This Chocolate Peanut Butter Oreo Fudge
This fudge is my go-to for so many reasons—let me count the ways:
- No oven required: Just microwave, mix, and chill. Perfect for hot summer days when baking sounds awful.
- Impossibly creamy texture: The combo of melted chocolate and sweetened condensed milk creates the smoothest fudge you’ll ever taste.
- That irresistible crunch: Oreo bits add the perfect contrast to the velvety base.
- Crowd-pleaser magic: I’ve yet to meet someone who doesn’t go back for seconds (or thirds).
- Ready in 2 hours: Faster than most desserts, but tastes like you spent all day on it.
Seriously, this recipe checks all the boxes—easy, delicious, and guaranteed to disappear fast!
Ingredients for Chocolate Peanut Butter Oreo Fudge
Grab these simple ingredients—you might already have most in your pantry! The key here is using good quality chocolate and fresh Oreos for that perfect texture. Here’s what you’ll need:
- 2 cups semi-sweet chocolate chips (the better the chocolate, the better the fudge!)
- 1 cup creamy peanut butter (skip the natural kind—it separates too easily)
- 1 (14 oz) can sweetened condensed milk (that sticky-sweet magic glue)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 12 Oreo cookies, crushed (I like some big chunks for texture!)
- 1 tbsp butter (just for greasing the pan—no sticking allowed)
That’s it! Simple, right? Now let’s turn these into something amazing.
How to Make Chocolate Peanut Butter Oreo Fudge
Alright, let’s get to the fun part! This is where a few simple steps turn into pure magic. The whole process takes maybe 10 minutes of active time—I promise it’s foolproof. Just follow along, and you’ll have the creamiest, dreamiest fudge chilling in your fridge in no time.
Preparing the Pan
First things first, grab your 8×8-inch dish and that tablespoon of butter. Give the bottom and sides a really good greasing—this is your insurance policy for perfect, clean squares later! No one wants fudge that sticks.
Melting the Chocolate
Dump those chocolate chips into a big microwave-safe bowl. Now, here’s the key: microwave them in 30-second bursts, stirring really well after each one. Be patient! Burnt chocolate is sad chocolate. You want it smooth and glossy.
Mixing the Ingredients
Once that chocolate is melted, stir in the peanut butter and the whole can of sweetened condensed milk. It’ll come together into this gorgeous, thick, shiny mixture. Mix in the vanilla, then gently fold in the crushed Oreos. I use a spatula and fold from the bottom up—you want to keep those lovely cookie chunks intact!
Chilling and Serving
Pour your fudge into the greased dish and smooth the top. Now, the hardest part: walk away! Pop it in the fridge for at least 2 hours, or until it’s totally firm. To cut, use a sharp knife and wipe it clean between slices for those gorgeous, clean edges.
Tips for Perfect Chocolate Peanut Butter Oreo Fudge
After making this fudge more times than I can count, here are my absolute must-know tips for getting it just right:
- Use smooth peanut butter—the creamy kind blends perfectly without making the texture grainy.
- Chill overnight if you can—it gets even firmer and easier to cut into clean squares.
- Crush Oreos unevenly—some big chunks mixed with fine crumbs gives the best texture contrast.
- Room temp ingredients—let your peanut butter and condensed milk sit out for 10 minutes so everything blends smoothly.
- Line the pan with parchment—for ultra-easy removal, leave some overhang to lift the whole slab out!
Trust me, these little tricks make all the difference between good fudge and knock-your-socks-off fudge!
Ingredient Substitutions and Notes
Listen, I get it—sometimes you gotta work with what’s in the pantry! Here’s how to tweak this fudge without losing that magic:
- Peanut butter: Crunchy works if you like texture, but it’ll be less smooth. For nut allergies, sunflower seed butter makes a great swap.
- Chocolate chips: Dark chocolate lovers, go for it! Milk chocolate makes it sweeter (maybe cut back on Oreos).
- Vegan? Use dairy-free chocolate and coconut condensed milk.
- Oreos: Any sandwich cookie works—try golden Oreos for a fun twist!
The key is keeping the ratios similar so your fudge sets properly. Happy experimenting!
Storing and Reheating Chocolate Peanut Butter Oreo Fudge
This fudge disappears fast in my house, but if by some miracle you have leftovers, here’s how to keep them perfect. Store it in an airtight container in the fridge—it’ll stay fresh and firm for up to a week. The cold actually makes the texture even better! For longer storage, wrap individual squares tightly in plastic and freeze for up to 3 months. No need to reheat—just let frozen pieces thaw for 10 minutes at room temperature. That way, you get that same creamy-crunchy magic as when you first made it.
Nutritional Information for Chocolate Peanut Butter Oreo Fudge
Okay, let’s be real—this is an indulgent treat, not health food! But if you’re curious, here’s the scoop per square (based on cutting into 16 pieces): about 220 calories, 14g fat, and 18g sugar. Remember, these are estimates—your exact numbers might vary slightly depending on brands. Everything in moderation, right? Now go enjoy that fudge guilt-free!
Frequently Asked Questions
Can I use dark chocolate instead of semi-sweet? Absolutely! Dark chocolate gives a richer, less sweet flavor that pairs beautifully with the peanut butter. Just keep the same 2-cup measurement—I’ve used up to 70% dark with great results.
How long does this fudge keep fresh? In an airtight container in the fridge, it stays perfect for about a week. The texture actually improves after a day as the flavors meld together.
Can I freeze chocolate peanut butter Oreo fudge? Yes! Wrap individual squares tightly in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature for 10 minutes before serving.
Why did my fudge turn out grainy? This usually happens if the chocolate overheats or if you used natural peanut butter. Stick to creamy commercial peanut butter and melt chocolate slowly for silky smooth results.
Can I add extra mix-ins? Go wild! Mini marshmallows, pretzel bits, or even a swirl of caramel all work beautifully. Just keep total add-ins under 1 cup so the fudge still sets properly.
Share Your Feedback
I’d love to hear how your fudge turned out! Drop me a comment below—tell me your favorite part or any fun twists you tried. Happy fudge-making!
Print
Irresistible 2-Ingredient Chocolate Peanut Butter Oreo Fudge
- Total Time: 2 hrs 15 mins
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Rich and creamy fudge with layers of chocolate, peanut butter, and crushed Oreo cookies.
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed
- 1 tbsp butter (for greasing)
Instructions
- Grease an 8×8-inch baking dish with butter.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring each time.
- Stir peanut butter and sweetened condensed milk into melted chocolate.
- Add vanilla extract and mix well.
- Fold in crushed Oreos.
- Pour mixture into prepared dish and smooth the top.
- Refrigerate for 2 hours or until firm.
- Cut into squares and serve.
Notes
- Use smooth peanut butter for a creamy texture.
- Chill longer for firmer fudge.
- Store in an airtight container in the fridge for up to a week.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: chocolate peanut butter Oreo fudge, easy fudge recipe, no-bake dessert