Oreo Peppermint Bark Fudge

Oreo Peppermint Bark Fudge might be just the dessert you are searching for. One serving contains 106 calories, 1g of protein, and 6g of fat. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 48. Many people made this recipe, and 264 would say it hit the spot. A mixture of semi sweet chocolate chips, white chocolate chips, sweetened condensed milk, and a handful of other ingredients are all it takes to make this recipe so delicious. Christmas will be even more special with this recipe. It is brought to you by Crazy for Crust. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an improvable spoonacular score of 9%. Try Peppermint Bark Oreo Cookie Balls, Skinny Peppermint Bark Fudge, and Three Ingredient Peppermint Oreo Fudge for similar recipes.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8x8 or 9x9 square pan with foil (or parchment) and spray with nonstick cooking spray.Important: when you're making fudge it's important to have everything ready to go before you begin so you can work quickly once the chocolate melts. Also - if you wash the pan in between layers (instead of using a second pan) be sure it is completely dry. Water kills chocolate!Place the milk or semi-sweet chocolate chips and 1/2 cup sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring constantly, until melted and smooth. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and Oreo pieces. Spread in prepared pan. If it's cool in your house, let it sit for 15-20 minutes, otherwise chill it to set the layer slightly. You don't want it firm, just not smooshy.Place the white chocolate chips and remaining 1/2 cupsweetened condensed milk in a second medium saucepan (or the washed and dried one) over medium-low heat. Cook, stirring constantly, until melted and smooth. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and peppermint/candy cane pieces. Spread over chocolate layer. Sprinkle with remaining crushed candy canes.Let cool to room temperature and then chill to set. (My house was cool enough at 60-65 overnight to set the fudge without having to chill it.) Slice into squares and serve or package for giving. Store in an airtight container for up to one week.

 

Step by step:

1. Line an 8x8 or 9x9 square pan with foil (or parchment) and spray with nonstick cooking spray.Important: when you're making fudge it's important to have everything ready to go before you begin so you can work quickly once the chocolate melts. Also - if you wash the pan in between layers (instead of using a second pan) be sure it is completely dry. Water kills chocolate!

2. Place the milk or semi-sweet chocolate chips and 1/2 cup sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring constantly, until melted and smooth.

3. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and Oreo pieces.

4. Spread in prepared pan. If it's cool in your house, let it sit for 15-20 minutes, otherwise chill it to set the layer slightly. You don't want it firm, just not smooshy.

5. Place the white chocolate chips and remaining 1/2 cupsweetened condensed milk in a second medium saucepan (or the washed and dried one) over medium-low heat. Cook, stirring constantly, until melted and smooth.

6. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and peppermint/candy cane pieces.

7. Spread over chocolate layer. Sprinkle with remaining crushed candy canes.

8. Let cool to room temperature and then chill to set. (My house was cool enough at 60-65 overnight to set the fudge without having to chill it.) Slice into squares and serve or package for giving. Store in an airtight container for up to one week.

Nutrition Information:

covered percent of daily need