Description
This Brownie Neapolitan Fudge is a decadent, no-bake layered treat featuring a chocolate cookie crust, creamy vanilla fudge, and a strawberry fudge layer infused with strawberry extract and optional pink gel coloring. Perfectly sweet and smooth, this easy-to-make dessert is chilled to set, then sliced into bite-sized squares for a delightful multi-flavored fudge experience.
Ingredients
Scale
Chocolate Cookie Crust
- 24 Oreo cookies (or about 2 ½ cups cookie crumbs)
- 6 tablespoons unsalted butter, melted
Vanilla Fudge Layer
- 2 cups white chocolate chips
- ½ cup unsalted butter
- â…” cup sweetened condensed milk
- 1 jar (7 oz) marshmallow crème (marshmallow fluff)
Strawberry Fudge Layer
- 2 cups white chocolate chips
- ½ cup unsalted butter
- â…” cup sweetened condensed milk
- 1 jar (7 oz) marshmallow crème
- 1 teaspoon strawberry extract (adjust to taste)
- Pink gel food coloring (optional, for a stronger pink color)
Optional Toppings
- Mini chocolate chips
- Crushed cookies
- Sprinkles
Instructions
- Prep the pan: Line a 9×9-inch pan with parchment paper, leaving overhang on two sides to easily lift the fudge out once set. Lightly spray the parchment if you want extra insurance against sticking.
- Make the crust: Crush the Oreo cookies into fine crumbs. Mix the crumbs with the melted unsalted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the refrigerator to chill while you prepare the fudge layers.
- Make the vanilla fudge layer: Using a saucepan over low heat, combine white chocolate chips, unsalted butter, and sweetened condensed milk. Stir constantly until the mixture is fully melted and smooth, taking care to keep the heat low to prevent scorching. Remove from heat and quickly stir in the marshmallow crème until well blended. Pour this vanilla fudge mixture evenly over the chilled crust and smooth the top with a spatula. Refrigerate the pan for 15–20 minutes to allow the vanilla layer to firm slightly before adding the next layer.
- Make the strawberry fudge layer: Clean the saucepan and repeat the melting process over low heat with white chocolate chips, unsalted butter, and sweetened condensed milk. Stir constantly until smooth and melted. Remove from heat, then stir in the marshmallow crème until fully blended. Mix in the strawberry extract and add pink gel food coloring a little at a time if desired for a brighter pink hue. Pour this strawberry fudge gently over the vanilla layer, smoothing the top carefully to avoid mixing layers.
- Chill and slice: Refrigerate the assembled fudge for at least 2–3 hours or until completely set and firm. Use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares with a sharp knife, wiping the knife clean between cuts for neat layers. Optionally, sprinkle with mini chocolate chips, crushed cookies, or sprinkles before serving.
Notes
- Keep the heat low while melting chocolate to prevent scorching and ensure smooth fudge.
- Use parchment paper with overhang for easy removal of the fudge from the pan.
- Wipe the knife clean between cuts for clean, layered squares.
- Optional pink gel food coloring can be used to intensify the strawberry fudge color.
- Store the fudge in the refrigerator in an airtight container for up to a week.
- Add toppings like mini chocolate chips, crushed cookies, or sprinkles for extra texture and flavor.
