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–+ servings
Plate filled with squares of homemade peanut butter fudge with bits of Oreo cookies throughout, ready to eat.

4-Ingredient Peanut Butter Oreo Fudge

The combination of smooth creamy peanut butter fudge and bits of Oreo is a match made in heaven. This simple recipe only takes a couple of minutes to put together and it tastes great. It would make a great addition to your holiday dessert trays but is good anytime you need a little something sweet.
Prep Time5 minutes
Cook Time2 minutes
Additional Time1 minute
Total Time8 minutes
Servings: 36 Servings
Author: Carlee

Ingredients

  • 18 Oreos
  • 1 14 oz can sweetened condensed milk
  • 1 10 oz bag peanut butter chips
  • ⅓ cup creamy peanut butter

Instructions

  • Line an 8-inch square baking pan with parchment paper, wax paper or foil. If using aluminum foil, lightly spray it with cooking spray.
  • Roughly chop 18 Oreos and set aside.
  • Put 1 10 oz bag peanut butter chips and 1 14 oz can sweetened condensed milk in a large microwave-safe bowl. Microwave in 30 second intervals, stirring well after each until it stirs smooth. (If you prefer, you can melt the condensed milk and peanut butter chips together in a double boiler. Remove from the heat once you can stir the mixture smooth.)
  • Add ⅓ cup creamy peanut butter and stir until incorporated.
  • Stir in most of the Oreo pieces. Reserve a few for the top.
  • Spread peanut butter mixture in prepared pan.
  • Press the remaining Oreo pieces into the top of the fudge.
  • Refrigerate at least 1 hour, then cut into small squares to serve.
  • Leftovers can be stored at room temperature or in the refrigerator for at least one week.

Notes

  • We like a nice creamy peanut butter fudge, so we use creamy peanut butter. If you like a little bit of texture, feel free to try crunchy peanut butter.
  • Use a standard peanut butter, not the kind you have to stir before using. 
  • Fudge should be stored in an airtight container. It holds well on the counter at room temperature and will last there for at least a week. For longer storage, put your airtight container in the refrigerator for up to 3 weeks.

Nutrition

Serving: 1piece | Calories: 77kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 47mg | Potassium: 68mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg
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