This 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!
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 creamy peanut butter, 1 cup unsalted butter
Remove from heat, add vanilla extract and stir again until combined.
1 teaspoon pure vanilla extract, pinch salt
Add powdered sugar 1 cup at a time, stirring to combine after each addition.
4 cups 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 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 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 (6x6 across, or 7x7 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 creamy peanut butter, 1 cup unsalted butter
Add vanilla extract and stir again until combined.
1 teaspoon pure vanilla extract, pinch salt
Add powdered sugar 1 cup at a time, stirring to combine after each addition.
4 cups 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 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 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 (6x6 across, or 7x7 across). Enjoy!
Video
Notes
Don't want to include Oreos? No problem! Just omit them, and everything else about the recipe stays the same.Storage: You can store the fudge in an airtight container in the fridge for up to 1 week. 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.
Freezing: 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.