eanut Butter Cup Oreo Fudge!

 

Peanut Butter Cup Oreo Fudge: The Ultimate No-Bake Candy Bar Treat

If you love rich, creamy, over-the-top desserts, this Peanut Butter Cup Oreo Fudge is about to become your new obsession. This no-bake treat delivers everything you want in a decadent candy-style fudge: velvety chocolate, silky peanut butter, crunchy Oreos, and plenty of peanut butter cups folded right in. It’s indulgent. It’s gooey. It’s dangerously easy.

Perfect for holiday trays, potlucks, birthday parties, or anytime you need a dessert that wows with minimal effort, this fudge comes together in minutes and sets beautifully in the fridge. It’s the kind of treat no one can resist—even people who “don’t like fudge” come back for seconds.

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Why This Fudge Is So Popular

• No baking required

• Only a handful of ingredients

• A foolproof method—even beginners can make it

• Loaded with chocolate + peanut butter flavor

• Perfect texture: soft, creamy fudge with crunchy cookie bits

• A crowd-pleasing, candy-shop style treat

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Ingredients

• 3 cups chocolate chips (semi-sweet or milk chocolate)

• 1 (14-oz) can sweetened condensed milk

• 1 cup peanut butter (creamy works best)

• 1 teaspoon vanilla extract

• 1 ½ cups chopped Oreo cookies

• 1 cup chopped peanut butter cups

Optional: a pinch of salt to balance sweetness.

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Instructions

1. Prep your pan

Line an 8×8 or 9×9-inch pan with parchment paper, leaving overhang for easy lifting. Lightly spray with nonstick spray.

2. Melt the chocolate

In a saucepan over low heat (or in the microwave in 20–30 second intervals), melt the chocolate chips and sweetened condensed milk together, stirring until smooth and glossy.

3. Add peanut butter + vanilla

Stir in the peanut butter and vanilla until completely blended and silky. Remove from heat.

4. Fold in the mix-ins

Gently fold in the chopped Oreos and peanut butter cups, saving a handful to sprinkle on top.

5. Spread + top

Pour the fudge mixture into your prepared pan and smooth the top. Sprinkle the remaining Oreos and peanut butter cups over the surface, pressing lightly so they stick.

6. Chill

Refrigerate for at least 2–4 hours, or until fully set.
Cut into small squares—the fudge is rich, so bite-sized pieces are perfect.

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Tips for Perfect Fudge Every Time

• Don’t overheat the chocolate. Low and slow prevents grainy texture.

• Want thicker fudge? Use an 8×8 pan.

• Want it less sweet? Use dark chocolate chips.

• Add flair: drizzle melted peanut butter over the top before chilling for gorgeous swirls.

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Variations

Try swapping or adding:

• White chocolate chips for a layered “black and white” fudge

• Mini pretzels for a salty crunch

• Toffee bits for caramel-like flavor

• Chopped nuts for extra texture

This recipe is endlessly customizable depending on your candy cravings.

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Serving & Storing

• Fudge stays fresh for 1 week in the refrigerator in an airtight container.

• Freezes beautifully for up to 3 months. Just thaw in the fridge before serving.

• Place small squares into mini cupcake liners for gift-giving or party platters.