Easy Peanut Butter Oreo Fudge
This easy peanut butter fudge is loaded with Oreo pieces, only needs 5 ingredients, one bowl, and can be made in the microwave in less than 10 minutes – the hardest part will be waiting for it to set in the fridge! Add this to your favorite fudge collection.
Why you're going to love this peanut butter Oreo fudge
It's like your favorite peanut butter fudge, but we've kicked it up a notch – in a few ways!
- It's strong on peanut butter flavor
- The cream from the middle of the Oreos blends in beautifully, but the chocolate cookie pieces add a nice crunch
- No candy thermometer needed!
- Can be made in the microwave, or on the stovetop. And let's be honest here – as great as old fashioned peanut butter fudge is, microwave peanut butter fudge is pretty great.
Peanut butter lovers only!
I'm serious about the peanut butter flavor, as that's the star here – this fudge is for peanut butter lovers only! If you don't like peanut butter, try one of my other fudge recipes:
What are the ingredients for fudge?
It all depends on the type of fudge your making! These are lots of different methods, ranging from traditional fudge that uses lots of ingredients and the involvement of candy thermometers, to a couple ingredients that include a can of condensed milk.
In the case of this peanut butter Oreo fudge, we're going to need:
- Peanut butter
- Unsalted butter
- Vanilla
- Powdered sugar
- Oreos
You can add a pinch of salt if the type of peanut butter you're using isn't particularly salty and you want to up the salty to sweet ratio.
What kind of peanut butter should I use?
You want to use a creamy peanut butter, and unfortunately the natural kinds tend not to work well because they're too oily and and be grainier.
For those reasons, I recommend sticking to brands like:
- Skippy
- Jif
- Planters (this tends to be the saltiest of the bunch, just FYI)
- Peter Pan
But if you have a creamy natural peanut butter brand you like that's marketed as “no stir”, you might have a winner on your hands!
Can I make this without the Oreos?
Sure thing – just omit the Oreos, and everything else about the recipe stays the same.
You could also swap the Oreos for chocolate chips, white chocolate, or another add in if you'd like to experiment. I've done a mix of Oreos and chopped dark chocolate and it's delicious.
How to make peanut butter fudge
Lucky you for, this is quick and uncomplicated – almost like I called this an easy peanut butter fudge recipe for a reason ;)
The stovetop instructions are listed in the recipe card below, but let's do a quick rundown of the microwave instructions:
- Combine peanut butter and butter in a bowl and microwave unless melted, combined and smooth.
- Add vanilla extract and stir
- Add powdered sugar, stir to combine
- Add crushed Oreos and stir to combine
- Press the fudge into the prepared baking pan and top with more crushed Oreos
- Let it chill, then slice and serve!
Do I need a candy thermometer?
You don't! That's part of what makes this recipe so great – no muss, no fuss.
How to store fudge
You can store the fudge in an airtight container in the fridge for up to 1 week. You know, if the leftovers make it that long!
Keep in mind that left at room temperature, this will get a bit melty – so it's best to store it in the fridge at all times. Well, you know, until you're actively eating it.
Can you freeze fudge?
You can! Store the fudge in a freezer-safe container or resealable bag for up to 2 months. This recipe is perfect for when you want to start making batches of holiday treats well before crunch time.
When you're ready, let it thaw in the fridge for a couple hours before serving.
How long does fudge last?
This particular fudge peanut butter Oreo fudge recipe will last 1 week in the fridge, 2 months in the freezer, or 1 day in my house because we have no self control.
That last one is a joke… mostly ;)
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Peanut Butter Oreo Fudge
Ingredients
- 1 cup creamy peanut butter
- 1 cup unsalted butter
- 1 teaspoon pure vanilla extract
- pinch salt, optional (if you feel your peanut butter isn't very salty)
- 4 cups confectioners’ sugar (powdered sugar), sifted
- 2 cups Oreo cookies, crushed and/or chopped, divided (about 10 cookies)
Instructions
- Line an 9″ (or 8″) square baking pan with parchment paper or aluminum foil, leaving an overhang on each side – you'll use the edges to lift the finished fudge out of the pan.
Stovetop method
- In a large saucepan, combine peanut butter and butter and heat over low heat, stirring frequently with a spoon or spatula, unless melted, combined and smooth.1 cup (258 g) creamy peanut butter1 cup (227 g) unsalted butter
- Remove from heat, add vanilla extract and stir again until combined.1 teaspoon pure vanilla extractpinch salt
- Add powdered sugar 1 cup at a time, stirring to combine after each addition.4 cups (480 g) confectioners’ sugar (powdered sugar)
- Add 1 1/2 cups of the crushed Oreos and stir again to distribute as evenly as possible. The dough will be very thick.2 cups (320 g) Oreo cookies
- Press the fudge into the prepared baking pan, smoothing out the top as evenly as possible. Top with remaining 1/2 cup crushed Oreos and lightly press them into to the top of the fudge to ensure they stick.2 cups (320 g) Oreo cookies
- Cover tightly with lid, foil or plastic wrap and place in the fridge to chill for at least 4 hours (or until firm).
- Slice into 36 or 49 pieces (6×6 across, or 7×7 across). Enjoy!
Microwave method
- In a large microwave safe bowl, combine peanut butter and butter and heat in 60 seconds increments, stirring with a spoon or spatula after each increment, unless melted, combined and smooth.1 cup (258 g) creamy peanut butter1 cup (227 g) unsalted butter
- Add vanilla extract and stir again until combined.1 teaspoon pure vanilla extractpinch salt
- Add powdered sugar 1 cup at a time, stirring to combine after each addition.4 cups (480 g) confectioners’ sugar (powdered sugar)
- Add 1 1/2 cups of the crushed Oreos and stir again to distribute as evenly as possible. The dough will be very thick.2 cups (320 g) Oreo cookies
- Press the fudge into the prepared baking path, smoothing out the top as evenly as possible. Top with remaining 1/2 cup crushed Oreos and lightly press them into to the top of the fudge to ensure they stick.2 cups (320 g) Oreo cookies
- Cover tightly with lid, foil or plastic wrap and place in the fridge to chill for at least 4 hours (or until firm).
- Slice into 36 or 49 pieces (6×6 across, or 7×7 across). Enjoy!
Video
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Very good and very easy. My kid was able to help make this and obviously help eat it, lol. Doubling the recipe fits just perfectly into a 9×13 pan. I crushed up the Oreos a bit too finely and that makes the fudge a bit crumbly, but it was still on par with what you might find in a bakery.
That’s great, thank you so much for sharing, Jeff!