Triple-Layer Neapolitan Fudge Squares
Prep time: 30 minutes
Chilling time: 3–4 hours
Yields: 16–25 squares
1. The Oreo Crust
Prep the Pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Mix: In a medium bowl, combine the 24 crushed Oreos and 5 tbsp melted butter. Stir until it looks like wet sand.
Press: Firmly press the mixture into the bottom of your prepared pan.
Chill: Place the pan in the freezer for 10 minutes to set while you prep the first layer.
2. Layer 1: The Chocolate Base
Combine: In a microwave-safe bowl, add 1 cup semi-sweet chocolate chips, 1/3 cup of the sweetened condensed milk, and 1 tbsp cocoa powder.
Melt: Microwave in 30-second intervals, stirring in between, until completely smooth.
Spread: Pour the chocolate mixture over the chilled crust and spread evenly. Return the pan to the fridge for 15 minutes.
3. Layer 2: The Vanilla Center
Combine: In a clean microwave-safe bowl, add 1 cup white chocolate chips and 1/3 cup of the sweetened condensed milk.
Melt: Microwave in 20-second intervals (white chocolate burns easily!), stirring until smooth.
Flavor: Stir in 1 tsp vanilla extract.
Spread: Gently pour over the semi-set chocolate layer. Spread carefully to avoid mixing. Chill for another 15 minutes.
4. Layer 3: The Strawberry Top
Combine: In a bowl, add the remaining 1 cup white chocolate chips and the rest of the sweetened condensed milk.
Melt: Microwave in 20-second intervals until smooth.
Flavor & Color: Stir in 1/2 tsp strawberry extract and 2–3 drops of pink food coloring.
Spread: Pour over the vanilla layer and smooth the top.
Final Setting & Serving
Chill: Refrigerate for at least 3 to 4 hours (or overnight) until completely firm.
Slice: Use the parchment overhang to lift the fudge out of the pan. Use a sharp, warm knife to cut into squares.
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