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

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8 Responses to “Superbowl Dessert Sneak Peak”

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    1
    admin — February 6, 2010 at 4:59 pm

    such a cute idea!

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    2
    Jeanette — February 6, 2010 at 8:51 pm

    You are so creative!

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    3
    Carlos — February 6, 2010 at 8:55 pm

    Woohoo can’t wait for the party!

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    4
    A Scientist in the Kitchen — February 7, 2010 at 7:13 am

    I’m having my first Superbowl Sunday ever, and I can’t wait for the food! Did I say I’m also having my first snow? 🙂

    Gay

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    5
    Sunshine — February 7, 2010 at 2:46 pm

    My sister and I did something similar last night. We got a box of white cake mix, followed the instructions, separated it into 2 bowls, and dyed one bowl a dark blue and the other black. After baking, we dyed a bowl of frosting yellow for the black cupcakes and left the rest white. They look pretty cool, and we can’t wait for the family to see it. Next time, I’m going to try the team logos. Thanks for the good idea.

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    Cookie is my hero! — February 8, 2010 at 12:05 pm

    Wow, let those creative juices flow! I like this idea ALOT :p

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    The Utts — September 6, 2010 at 12:22 am

    What brand of candy melts did you use? I’m having a hard time finding the dark blue. I am wondering if I can take the light blue ones and tint them darker.

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    Jen — September 12, 2010 at 1:00 am

    The Utts – I found the dark blue candy melts at AC Moore about a year ago. I know Wilton doesn’t make dark blue. I found them online as well since I can’t remember what brand they were. Here’s a link to where you can order some online.

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