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 love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
/Clara
I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…
Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
/Clara
I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.
The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.
haha, i’ve never seen that before 🙂 love it!
OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!
I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!
Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.
I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?
Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…
Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)
Oh that’s a good idea!! I might have to order some more jars and do the same myself…
What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!
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Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com
Did you freeze them before shipping? The jars looked frosted…
beantownbaker — February 24th, 2013 @ 10:21 am
I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.
What shipping method did you use? Overnight or Express???