Description
A quick and easy layered Monster Fudge recipe featuring rich dark chocolate mixed with crunchy Halloween Oreo chunks, topped with a creamy white chocolate layer decorated with festive sprinkles and candy eyes. Perfect for spooky celebrations and a delightful treat for dessert lovers.
Ingredients
For The Chocolate Layer
- 1 1/2 cups dark chocolate chips
- 1/2 can sweetened condensed milk (approx. 7 ounces)
- 1 Tbsp unsalted sweet cream butter
- 2 Tbsp marshmallow cream
- 8 Halloween Oreo cookies, broken into chunks
For The Vanilla Layer
- 1 1/2 cups white chocolate baking chips
- 1/2 can sweetened condensed milk (approx. 7 ounces)
- 1 Tbsp unsalted sweet cream butter
- 2 Tbsp marshmallow cream
- 5 Tbsp Halloween-themed sprinkles (Sweets & Treats Boutique recommended)
- 1 package Wilton candy eyes
Instructions
- Prepare the Chocolate Layer: In a medium saucepan over low heat, combine the dark chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until fully melted and smooth.
- Add Marshmallow Cream: Stir in the marshmallow cream until thoroughly incorporated, creating a creamy fudge base.
- Mix in Oreo Chunks: Gently fold in the broken Halloween Oreo cookie chunks to evenly distribute throughout the fudge mixture.
- Prepare Baking Pan: Line an 8×8-inch baking pan with parchment paper for easy removal.
- Pour Chocolate Layer: Pour the chocolate fudge mixture evenly into the prepared pan, smoothing the top surface with a spatula.
- Prepare the Vanilla Layer: In a separate medium saucepan, over low heat, combine the white chocolate baking chips, sweetened condensed milk, and unsalted butter. Stir continuously until melted and creamy.
- Add Marshmallow Cream to Vanilla: Stir in the marshmallow cream until the mixture is smooth and well combined. Remove the pan from heat.
- Cool and Add Sprinkles: Let the vanilla mixture cool for 2-3 minutes, then stir in 3 tablespoons of Halloween-themed sprinkles.
- Assemble Layers: Pour the cooled vanilla fudge mixture over the chocolate layer in the baking pan, spreading evenly to cover.
- Decorate Topping: Sprinkle the remaining 2 tablespoons of Halloween sprinkles over the top. Place Wilton candy eyes in pairs spaced apart to create a cute monster eye effect.
- Set the Fudge: Allow the assembled fudge to set at room temperature or in the refrigerator for about 3 hours until firm.
- Serve: Once set, cut the fudge into 1 1/2 inch squares and store in a sealed container to maintain freshness.
Notes
- Use parchment paper to easily lift the fudge from the pan without sticking.
- Allow the fudge to set completely before cutting to maintain clean squares.
- Customize the Halloween theme by using different colored sprinkles or candy decorations.
- Store leftovers in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
- For a firmer fudge, refrigerate during the setting phase.