Tickle your sweet tooth with my prize-winning two-layer fudge!
Spooky Graveyard Fudge
1 ½ bags (16 oz each ) peanut butter chips
1 ½ bags (16 oz each ) milk chocolate chips
2 (14 oz) cans sweetened condensed milk (not evaporated milk)
2 cups Oreos thin crisps cookies (regular Oreos can work with middle icing scraped off)
Plastic Halloween décor—skeletons, spider rings, pumpkins, etc (optional)
Crush cookies into fine crumbs by whirring in blender or inside a Ziploc bag using a wooden mallet, rolling pin, or hands; set aside. Lightly grease a 13x9-inch baking pan. In a heavy saucepan over low heat, melt peanut butter chips together with 1 can sweetened condensed milk, stirring constantly. As soon as chips are melted, spread into prepared pan, pushing out evenly to edges with fingers or rubber spatula. In another heavy saucepan over low heat, melt chocolate chips with 2nd can of sweetened condensed milk, stirring constantly. As soon as chips are melted, spoon mixture over peanut butter layer in pan, spreading chocolate over it evenly. Sprinkle cookie crumbs over top to resemble “dirt;” press into fudge with hands. Place in refrigerator for 15 minutes to set.
Slice layered bars into small rectangles. Arrange on serving dish and top each with a plastic Halloween topper. Makes 3-4 dozen pieces of fudge, depending on the size of your slices.