The Best Peanut Butter Fudge With Oreos!
I call this the "parent trap fudge" If you know, you know! This fudge is so easy to make, absolutely delicious, and a great last-minute holiday gift idea.
Ingredients
- 4 Cups Granulated Cane Sugar
- 1 Cup Whole Milk
- 1 Stick Unsalted Butter
- 7 Ounces Marshmallow Creme
- 1 1/2 Cups Peanut Butter
- 2/3 Cup All-Purpose Flour
- 1 Family Size Double-Stuffed Oros
- 1 Pinch Sea Salt
Instructions
- Line a 9 x 13-inch dish with parchment paper. NOTE: If you do not have parchment paper, spray with cooking or butter.
- Crumble 8 to 10 Oreos at the bottom of the baking dish on top of the parchment paper. Set aside. Crush the rest of the Oreos and place them in a bowl.
- Add the sugar, butter, and milk into a saucepan and keep stirring until you bring the mixture to a complete boil. NOTE: It will look like the mixture is boiling along the sides, but it will not be boiling until the bubbles reach the center. Once the mixture is completely boiling, set a timer for 5 minutes, and continue to stir. When the timer goes off, turn off the heat.
- Quickly add in the peanut butter and marshmallow cream. NOTE: The peanut butter will melt faster than the fluff, so do not worry if there are still large pieces of marshmallows in the fudge. Quickly mix in the crushed Oreos (leaving a few to crumble over the top) and the flour. The fudge will start to thicken immediately. As soon as the flour is incorporated, instantly transfer it to the baking dish, and top it with Oreo crumbles and a pinch of sea salt. NOTE: Use a greased metal spoon for spreading. NOTE: It helps to keep all the ingredients pre-measured and next to the boiling pot to make sure you have enough time to add in all the ingredients.
- Allow the fudge to cool for one hour at room temperature.