Monday, May 10, 2010
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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.

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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

Candy and Fudge, Dessert
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12 Responses to “Vegan Sugar Free Chocolate Rum Cookies”

  1. #
    1
    Alison @ Ingredients, Inc. — January 27, 2011 at 6:13 pm

    I can’t wait to try these! I hope you’re doing well!

  2. #
    2
    Katie — January 27, 2011 at 9:33 pm

    Vegan cookies huh? And sugar-free? Wow, they look good!

  3. #
    3
    Cara — January 28, 2011 at 1:18 am

    like truffles or fudge, huh? I’ll take one!

  4. #
    4
    Cara — January 28, 2011 at 1:19 am

    or 5 🙂

  5. #
    5
    Evan @swEEts — January 28, 2011 at 1:50 am

    I love cookie exchanges too! I actually participated in Steph’s exchange too 🙂 These cookies sound delicious and if they’re vegan they’re supposed to be healthy right??

  6. #
    6
    Stephchows — January 28, 2011 at 6:01 pm

    ooo these sound amazing for the exchange! Sorry it was a challenge to find a recipe but I’m so glad you found one you liked!!

  7. #
    7
    Cursuri cosmetica — February 1, 2011 at 11:16 am

    These cookies look amazing. I mean they contain chocolate, rum, plus they are sugar-free. This is the perfect dessert. Thanks for sharing.

  8. #
    8
    Eliana — February 1, 2011 at 4:33 pm

    WOW – this cookie could not look more delicious 🙂

  9. #
    9
    Debra A Rogers — July 19, 2013 at 9:34 am

    How are these sugar free with maple syurp in them that has lots of sugar

  10. #
    10
    Nichole Spence — December 13, 2013 at 2:52 am

    How many cookies does this make in one batch?

    • beantownbaker — December 17th, 2013 @ 10:56 am

      If I remember correctly, it made ~2 dozen cookies.

  11. #
    11
    seafood in perdido key — July 15, 2020 at 5:00 am

    Normally, I don’t like Oreo flavor. But this cake make me hungry.

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