Description
These Chocolate Peanut Butter Fudge Bars combine a crunchy Oreo cookie crust with a creamy peanut butter filling and a rich chocolate fudge topping. Perfectly layered and chilled to set, these bars offer a delightful mix of flavors and textures that melt in your mouth, making them an irresistible treat for any occasion.
Ingredients
Oreo Cookie Crust
- 30 (340g) regular Oreo cookies
- 1/4 cup (60g) unsalted butter, melted and cooled
- 2 tablespoons milk
Peanut Butter Filling
- 1 cup (250g) creamy peanut butter
- 1/4 cup (35g) powdered sugar
- 1/4 cup (60g) unsalted butter, melted and cooled
Chocolate Fudge Topping
- 2 cups (12oz / 340g) semi-sweet chocolate, finely chopped
- 1 (14oz) can sweetened condensed milk
Instructions
- Make the Oreo cookie crust: Add your Oreo cookies to a large food processor and grind into fine crumbs. Alternatively, crush the cookies by placing them in a large plastic bag and rolling over them with a rolling pin.
- Mix crust ingredients: In a medium bowl, combine the Oreo crumbs, melted butter, and milk until the mixture is well moistened.
- Press crust into pan: Pour the crust mixture into a prepared pan. Use a spoon or the back of a cup to tightly pack the crust firmly into the bottom of the pan. Set aside.
- Make the peanut butter filling: Whisk together the creamy peanut butter, powdered sugar, and melted butter in a medium bowl until smooth and well combined.
- Spread peanut butter layer: Pour the peanut butter filling over the cookie crust and spread it evenly into a smooth layer.
- Chill peanut butter layer: Place the pan in the freezer for 30 minutes, or until the peanut butter layer is firm to the touch.
- Prepare chocolate fudge layer: In a medium-sized saucepot, combine the finely chopped semi-sweet chocolate with the sweetened condensed milk.
- Melt chocolate fudge mixture: Warm over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth. Avoid high heat to prevent the chocolate from seizing or clumping.
- Pour fudge over peanut butter: Pour the warm chocolate fudge over the chilled peanut butter layer and spread it into an even layer.
- Chill the assembled bars: Refrigerate for 1 hour or until the chocolate fudge topping is set.
- Slice and serve: Once chilled, lift the bars out of the pan to slice and enjoy.
- Tip for clean slices: Run a large knife blade under hot water for 30 seconds and dry it. Cut smaller sections at a time by letting the warmed knife slowly melt through the fudge layer without pressing down initially to avoid pushing out the peanut butter filling. After the fudge layer is cut, press down to slice through the crust. Reheat and wipe the knife between cuts for clean slices.
Notes
- Use creamy peanut butter for a smooth filling; chunky peanut butter may alter the texture.
- Finely chopping the semi-sweet chocolate helps it melt evenly and quickly.
- Ensure not to use high heat when melting chocolate to prevent seizing.
- Freezing the peanut butter layer first helps maintain defined layers and makes spreading the fudge easier.
- For easy removal, line the pan with parchment paper before pressing the crust.
