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Homemade Butterscotch Peanut Butter Oreo Fudge photo

Butterscotch Peanut Butter Oreo Fudge

This Butterscotch Peanut Butter Oreo Fudge is irresistibly creamy and crunchy, perfect for sharing or indulging all by yourself!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Medium Saucepan
  • Wooden spoon or spatula
  • 9x9 inch baking pan
  • Parchment paper
  • Measuring cups and spoons

Method
 

  1. Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides to help lift the fudge out once it sets.
  2. In a medium saucepan over low heat, combine the butterscotch chips, white chocolate chips, and sweetened condensed milk. Stir continuously until melted and smooth.
  3. Remove from heat and stir in the vanilla extract to enhance the flavors.
  4. Fold in the coarsely chopped Peanut Butter Oreos and mini Reese's Pieces until evenly distributed.
  5. Pour the fudge mixture into the prepared baking pan and spread evenly. Sprinkle additional mini Reese's Pieces on top.
  6. Refrigerate for at least 2 hours, or until firm. Use the parchment paper to lift the fudge out of the pan onto a cutting board.
  7. Cut into squares and serve. Enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • For variations, try adding crushed candy corn for Halloween or peppermint extract during the holidays.
  • This fudge can be frozen for 2-3 months; just thaw in the fridge before serving.