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Homemade Butterscotch Peanut Butter Oreo Fudge photo

Butterscotch Peanut Butter Oreo Fudge

This Butterscotch Peanut Butter Oreo Fudge is an irresistible treat! Creamy, crunchy, and oh-so-delicious, it's perfect for sharing or indulging.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 14 cookies Peanut Butter Oreos coarsely chopped
  • 1 package butterscotch chips (11 oz)
  • 1 cup white chocolate chips
  • 1 can sweetened condensed milk (14 oz, fat-free)
  • 1 tsp vanilla extract
  • 1/3 cup mini Reese's Pieces plus more to sprinkle on top

Equipment

  • 9x9 inch Baking Pan
  • Parchment paper
  • Microwave-safe bowl
  • Rubber spatula

Method
 

Instructions
  1. Step 1: Prepare the Baking Pan - Line your 9x9-inch baking pan with parchment paper, leaving a little overhang on the edges.
  2. Step 2: Melt the Chips - In a microwave-safe bowl, combine the butterscotch chips, white chocolate chips, and sweetened condensed milk. Microwave in 30-second intervals, stirring until smooth.
  3. Step 3: Add Flavor - Stir in the vanilla extract once the mixture is smooth.
  4. Step 4: Mix in the Goodies - Fold in the chopped Peanut Butter Oreos and mini Reese's Pieces.
  5. Step 5: Pour into the Pan - Pour the fudge mixture into your prepared baking pan and smooth the top with a spatula.
  6. Step 6: Add More Toppings - Sprinkle additional mini Reese's Pieces on top.
  7. Step 7: Chill and Set - Refrigerate for at least 2 hours or until fully set.
  8. Step 8: Slice and Enjoy - Lift the fudge out using the parchment overhang and cut into squares.

Notes

  • For a vegan option, use dairy-free chocolate chips and coconut condensed milk.
  • Chop the Oreos coarsely to ensure they mix well.
  • Store in an airtight container in the refrigerator for up to 1-2 weeks.