Peanut Butter Oreo Fudge

• Vegetarian

• Condiments

  • 1/3 cup Peanut butter, creamy

• Nuts & Seeds

  • 16 oz Vanilla candiquik or almond bark

• Snacks

  • 6 Oreos

• Dairy

  • 14 oz Condensed milk, sweetened

Found on thefirstyearblog.com

Description

Ingredients

• 8 oz, 1/2 package, vanilla candiquik or almond bark
• 1/3 cup creamy peanut butter (not all natural)
• 7oz, 1/2 can, sweetened condensed milk
• 8 oz, 1/2 package, vanilla candiquik or almond bark
• 7 oz, 1/2 can, sweetened condensed milk
• 6-8 chopped oreos

Directions

• Line an 8 inch square baking dish with tinfoil or parchment paper - it’s easiest if there is excess hanging over the side. In a medium-small pot over medium-low heat on the stove, heat 8 oz of the vanilla candiquik and peanut butter, stirring until it’s completely melted. Take the pot off the heat and stir in 1/2 can of sweetened condensed milk until the mixture is incorporated. Pour the fudge into the square baking dish, tapping it against the counter a few times to release any air bubbles. Place the dish in the fridge to set the peanut butter fudge. In a medium-small pot over medium-low heat on the stove, heat 8 oz of the vanilla candiquik, stirring until it’s completely melted. Take the pot off the heat and stir in 1/2 can of sweetened condensed milk and the chopped oreos until the mixture is incorporated. Pour the fudge on top of the peanut butter fudge, tapping it against the counter a few times to release any air bubbles. Optional: add additional chopped oreos to the top of the fudge. Return the fudge to the fridge, allow it to set overnight. Remove the fudge from the dish, using the excess tinfoil or parchment paper to help. Cut the fudge into squares and serve. Store leftovers in an airtight container in the fridge.