Cadbury Oreo White Chocolate Bar, 120 g

Product Information

It took me a while to become an oreo lover. I just didn’t like eating them plain. I loved them baked in something or even used as a crust. But I wasn’t a huge fan. I am more of an eat the middle of an oreo type of person. But when you bake them in something I am in heaven! I utterly adore being able to just make something off the top of my head and be able to eat it a little while later… or… when its still all melty and just with a spoon. I can’t be the only one guilty of that right? Like.. More makes it into your mouth before it actually gets in the tin? Oops… Oreos are so fun to create recipes with. If you are a lover of Oreos try this Gooey Oreo Brownies, Oreo Fluff Dessert Salad or No Bake Oreo Balls. I used the same idea for the cake from my Salted Caramel Drip Cake, just using less Self-Raising Flour, and adding in some cocoa powder to make it chocolatey. Here’s a list of ingredients you’ll need to make this fudge. You can find my recipe card at the bottom of this post for the complete list with their amounts.

You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me! When lining the cake tin, leave baking paper hanging over the edges to help you remove the fudge once it has set. The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. For a full flavoured fudge, it is important to use a good quality white chocolate for this recipe, I use Cadbury or Lindt. This will last in the fridge for 2-3 weeks in an airtight container, or you can freeze it for up to 3 months!

It’s always a bit of a ‘put whatever you want inside it’ thing for me when it comes to no-bake traybakes as they really are SO simple, but to be honest, sometimes that’s my favourite.Admittedly I did make the cake and have written a blog post about it, but I can’t afford to not to post this when it was so damn delicious! Blend Ingredients: In a stand mixer or medium sized mixing bowl, beat together butter, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white chocolate chips. Because we have real OREO pieces in our OREO bar, the bar contains wheat unlike the rest of the Grenade Protein Bar range.Our OREOProtein bars contain Milk, Soya and Wheat indefinitely, they may contain traces of nuts and mustard. I used a mix of regular Oreos and Birthday Cake flavour Oreos in this, along with the pistachios, cherries and mini marshmallows. All of the filling types are optional, but I adore this combination with the Oreos!

Alternative baking dishes can be used, however the depth of the fudge will be different to that pictures.

Cadbury Skeleton Fingers Biscuits (114g) (Box of 20)

If you wanted to use a ganache however you can, simply use 150g of Dark Chocolate and 150g of Double Cream! (Read about the ganache drip here.. Caramac Cake)

Flour, Baking Soda, Baking Powder and Salt: Combined these create a softer, more fluffier cookie that will rise high when whisked together.Once set, use the excess baking paper to help remove from the tin. Cut into pieces and store in the fridge until ready to consume. Fudge Making Tips: