Wednesday, October 16, 2013

Candy Corn Oreo Cookies and Cream Fudge Bars

My husband is a huge fan of candy corn. As soon as you see them in the stores they will certainly be in my pantry.  Well this year we happened to be at Target and Chad spotted the candy corn Oreo's.  He surprised me with them.  You see he loves candy corn and I love Oreo's.  It is like a match made in a sugar heaven.

Of course I could have just devoured the whole bag of Oreo's, which to be honest did originally sound like the best option.  But I decided to create a fabulous dessert that would combine these fun Oreo's and candy corn.

I started off this fab treat with a candy corn Oreo crust.  Literally packed with Oreo's candy corn cookies and actual candy corn cookies. Then I prepared a white chocolate fudge and stirred in chopped Oreo's and candy corn.  The combination is phenomenal.  It is absolutely the dessert that I dreamed of.

It is so rich and delicious a little square will do...  for now.  I am wrapping these fab fudge up and gifting it before I eat the whole pan.  It is a great party dessert or a just because dessert.

With love from our Kitchen Table to yours!

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Candy Corn Oreo Cookies and Cream Fudge Bars
serves 36

20 minutes active time
2-4 hours inactive time

3 cups granulated sugar
2 sticks (1 cup) unsalted butter, divided (plus more for baking dish)
1 cup (8 fl oz) evaporated milk
1 (12 oz.) package white chocolate chips
1 (7 oz.) jar marshmallow cream
1 package Oreos Candy Corn Cookies, divided
1 ½ cups candy corns, divided

Line a buttered 8”x8” baking pan with parchment paper, butter parchment paper and set aside.

Melt ¼ cup (4 Tbsp) butter.  Set aside.

Combine 2/3 of the Oreo cookies (about 20 cookies) and ½ cup candy corns in a food processor.  Pulse until mixture is crumbly.   Continue pulsing and drizzle butter into pour spout.  Pulse until mixture comes together.

Pour mixture into baking pan and evenly press mixture down into pan to form a crust.  Set aside.  Rough chop remaining cookies and candy corns.  Set aside.

In a large saucepan over medium-high heat; combine sugar, 1½ cups butter and milk.  Bring to a boil, stirring constantly.  Once mixture comes to a boil, cook for 3 minutes.  Continue to stir constantly. 

Remove from heat, stir in chocolate chips and marshmallow.  Stir until mixture is smooth.  Stir in Oreo’s and ½ of remaining candy corns.  Pour fudge into Oreo crust.  Sprinkle with remaining candy corns and gently press them into the fudge. 

Cover and chill until fudge is firm, approximately 2-4 hours.  Remove fudge from pan (using edges of parchment paper).  Place on a cutting board and cut into squares. Serve and enjoy!

COOK’S NOTE:  If you are unable to find the seasonal Oreo’s Candy Corn Sandwich Cookies, you can substitute with Golden Oreo’s.  If you wish to still achieve the orange crust add 6-10 drops of orange food coloring until desired color is achieved.

Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


  1. These look fantastic! Candy corn is one of my favorite things about fall :)

  2. This fudge is so fun and festive. I especially love the candy corn/Oreo crust that you created. I actually have all the ingredients on hand (bought two packs of the Candy Corn Oreos, because I was so excited about them), so I'm looking forward to trying this!


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