Oreo Pretzel Fudge
Clearly we love Oreos in the Beantown Baker household. I’ve made them from scratch, used them in brownies and cupcakes, made truffles out of them, and even put them in Rice Krispies treats. Even with all of this baking with Oreos, I still look for new recipes to feature these classic cookies. This week I’m going to highlight five more recipes using Oreos. Get out a glass of milk and be sure to check back to see what I’m baking up.
I’ve had my eyes on this fudge for a while now. I love the simplicity of the recipe. And we all know I’m a huge fan of salty/sweet combos and layered bars!
This fudge combines the best of both of those worlds. One layer has the pretzels that provide some saltiness and a bit of crunch. The top layer provides a contrast because of the sweetness of the Oreos. I cut these into pretty small pieces, because like most fudges, this one is pretty intense!
I have to admit I wished that the bottom layer was a bit saltier. Next time I might even sprinkle some salt on top of that layer with the layer of pretzels. Don’t get me wrong, this fudge is amazing, but it didn’t provide the salty/sweet ratio that I was hoping for.
See all of my Week Of Oreo Recipes here.
Oreo Pretzel Fudge
Ingredients:
100 grams dark chocolate
100 grams white chocolate
2 cans of condensed sweetened milk
20 Oreos, quartered
45 salted pretzels, 20 separated out and crushed
Directions:
Microwave the dark chocolate with one can of condensed milk for 2 to 3 minutes, or until chocolate is nearly all melted, stirring thoroughly after each minute. Stir in the 20 crushed pretzels.
Spread the mixture into a square 8-inch pan lined with parchment paper. Top with remaining 25 whole pretzels. Press the pretzels slightly into the fudge.
Repeat melting the white chocolate with the second can of condensed milk.
Break the cookies into quarters, and stir into the white chocolate mixture. Spread that on top of the dark chocolate and the pretzels.
Refrigerate until firm – about 2 hours. Cutting is easiest with a knife dipped into hot water.
Recipe adapted from Chocolate Fool
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!
Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.
My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!
beantownbaker — February 11th, 2013 @ 11:22 am
I’m sure he would too!
What a great combination for a cookie! They look delicious.
Salted or unsalted butter?
beantownbaker — July 30th, 2013 @ 5:49 pm
I always use unsalted butter in my baking.
I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?
Thank you!
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