Yo, Melbourne Posts. I’m really happy for you, and Imma let you finish but this oreo-topped peanut butter fudge is one of the sweetest recipes of all time. One of the sweetest recipes of all time!
– Hannye T-West
Hi folks! I promise I’ll get right back to reliving my Melbourne escapades for you after this post, but I wanted to quickly give you a recipe for something so sweet that your face might squint up in shock before dissolving into pleasure, just like the sugary morsel in your mouth will dissolve into peanut butter-y Oreo-tinted goodness.
I should probably be honest with you and tell you that I made these several weeks ago for my father for Christmas.
However, I kept some of this oreo-topped peanut butter fudge for myself and, because it freezes beautifully, I know for a fact that it’s a lovely treat when you’ve returned from a blissfully-happy holiday to not just the standard anticlimactic let-down but also a few jarring thuds and thunks to rattle the soul.
That sentence was far too long.
This one is shorter.
As is this one.
It would probably be accurate to call this a faux-fudge, as it’s made in the microwave and is more crumbly-dense than chewy-soft. In its favour, though, this fudge can easily be vegan, dairy-free, and even gluten-free if you switch the Oreos for something devoid of The Gluten. Also, the fudge’s insane level of sweetness is quite a novelty, and rather perfect alongside a large mug of dark, dark, roiling, aromatic, black, black coffee.
On a side note, does anyone want to come be my housemate, or know of someone who might like to? This double rent thing is proving damaging to my travel-dream savings.
Oreo-Topped Peanut Butter Fudge
Makes many, many, squares. Possibly 64, but who’s counting?
Adapted from Alton Brown
- 170g (6oz) butter (or dairy-free spread like Nuttelex, for vegan version)
- 55g (2oz) coconut oil
- 1 cup (260g) peanut butter
- 1 tsp vanilla extract
- 450g (1 pound) pure icing sugar
- 5 (65g) Oreos, crushed
- Grease and line a 20cm (8-inch) square tin with baking paper, extending the paper up the sides where you can.
- Place the butter, coconut oil, and peanut butter in a large microwave-safe bowl and cover loosely with plastic wrap. Microwave for 2 minutes on high, then stir. Microwave again for 1-2 minutes, until all is melted and very hot and combined.
- Add the vanilla and icing sugar and stir like you mean it, like you’re a crazy person trying to stir out all of your swirling emotions through your arm. The mixture will become quite hard to stir and lose its sheen*.
- Spread the fudge into the pan and scatter the crushed Oreos over the top, pressing them in gently. Refrigerate until cool, about two hours, then cut into 2.5cm (1-inch) pieces and store in the fridge or freezer (my Dad loves this fudge best straight from the freezer).
* Speaking of Sheens, I love Jed Bartlet. And Toby. And Josh. And Leo. And Danny. And even Sam, now that Rob Lowe is also on Parks and Recreation. Yes. End scene.