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Chocolate Peanut Butter Fudge Bars Recipe

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  • Total Time: 1 hour 50 minutes
  • Yield: 12 bars


These no bake chocolate peanut butter fudge bars look fancy schmancy, but they're so immensely easy to whip up. With 3 delicious layers each with their own unique texture, these bars are like an upgraded peanut butter cup!


For the Oreo cookie crust:

  • 30 (340g) regular Oreo cookies
  • 1/4 cup (60g) unsalted butter, (melted and cooled)
  • 2 tablespoons milk

For the peanut butter filling:

  • 1 cup (250g) creamy peanut butter (*see notes)
  • 1/4 cup (35g) powdered sugar
  • 1/4 cup (60g) unsalted butter, (melted and cooled)

For the fudge layer:

  • 2 cups (12oz / 340g) semi-sweet chocolate, (finely chopped **see notes)
  • 1 (14oz) can sweetened condensed milk


  1. Line the bottom and sides of an 8x8 inch pan with parchment paper. Make sure to line the sides all the way to the top of the pan so you can use the extra parchment paper to pull the bars out later. Set aside.
  2. Make the Oreo cookie crust: Add your Oreo cookies to a large food processor and grind into fine crumbs. You can also do this by hand by placing the cookies in a large plastic bag and using a rolling pin to crush them.
  3. In a medium bowl, mix together Oreo crumbs, butter, and milk until moistened.
  4. Pour the crust into your prepared pan. Use a spoon or the back of a cup to pack the crust tightly into the bottom of the pan. Set aside.
  5. Make the peanut butter filling: In a medium bowl, whisk together peanut butter, powdered sugar, and butter until smooth.
  6. Pour the peanut butter filling over the cookie crust and spread it into an even layer.
  7. Place your pan into the freezer for 30 minutes or until the peanut butter layer is firm to the touch.
  8. Make the chocolate fudge layer: In a medium sized saucepot, combine chopped chocolate and sweetened condensed milk.
  9. Warm over low heat, stirring constantly, until melted and smooth. Don't try to rush this! Using high heat can seize the chocolate and cause the mixture to clump.
  10. Pour the chocolate fudge mixture over the chilled peanut butter layer. Spread the fudge into an even layer.
  11. Chill for 1 hour in the fridge or until the top is set. Lift the chilled bars out of the pan, then slice and enjoy!
  12. Tip for clean slices: run the blade of a large knife under hot water for 30 seconds and wipe dry. Line the knife up with where you want to make your first cut - I find it's best to cut smaller sections at a time because it's easier to control. Let the knife slowly sink through the fudge layer, letting the heat melt through to cut it. Don't press down at this point or it may cause the peanut butter filling to push out the sides! Once the knife goes through the fudge layer, push down to cut through the bottom crust. If you notice the knife isn't easily gliding through the chocolate layer, it's probably not hot enough and may need a few more seconds under the hot water. You'll also need to wipe the knife clean and reheat it every so often between slices.


* Be sure to use processed creamy peanut butter and not natural or organic pb! Processed peanut butter has a firmer consistency and will set much better than organic. I personally recommend using something like Jif creamy peanut butter, but any brand with a similar consistency works great!

** The best chocolate for melting is anything labeled "Baker's" or "couverture" chocolate. It's usually found in the baking section of grocery stores and is usually sold in bars (but you may find some sold as morsels). This chocolate melts much more smoothly and has a nicer texture and flavor when compared to plain chocolate chips! You don't need the most expensive bar on the shelf though - off brand baking chocolate works perfectly fine and is a lot more budget friendly.

  • Prep Time: 20 minutes