I’m sorry.
I truly am.
I’ll admit it — I kept this recipe to myself for over a year. It was selfish, and I’m sorry. This has become one of my absolute favourite treats to make, and I hesitated to share. But the secret is out now, and you deserve it.
Part of the reason I kept it was indecision — I couldn’t agree on a name. After much deliberation, I’ve settled on Chocolate Swirl Caramel Fudge Bars. They’re built on a crunchy Oreo base topped with a soft, sticky caramel fudge. While the caramel is still warm, caramel-filled chocolates (think Rolos or Caramello) are added so the chocolate gently swirls into the caramel, creating a beautiful marbled top.
These bars look impressive but are surprisingly simple to make. They’re mostly no-bake — apart from a short bake for the Oreo crust — and require only a food processor (or a plastic bag and rolling pin) and a saucepan. The result is something rich, gooey and irresistible: a soft caramel layer threaded with caramel-chocolate swirls over a crisp Oreo base.
Watch a short demonstration (if available) and you’ll see the process is essentially three steps: prepare the Oreo base, make the caramel fudge, then swirl in the caramel chocolates and chill. Within an hour or two in the fridge the caramel sets enough to slice into pieces that are decadently sweet and satisfyingly chewy.
Words don’t do these fudge bars justice — you simply need to make them. Now. Go on…
In the spirit of encouragement: “Just do it!”
Print Recipe
Chocolate Swirl Caramel Fudge Bars
20
10
30
16 Pieces
329kcal
Ingredients
Oreo Base
- 28 Oreos (1 packet)
- ¼ Cup Butter, melted (55g)
Caramel Fudge
- 1 Tin Sweetened condensed milk (397g)
- ⅓ Cup Butter (75g)
- ¼ Cup Golden syrup (90g)
- 1 teaspoon Vanilla extract
- 250 g Caramel chocolate (such as Rolos or Caramello)
Instructions
- Preheat the oven to 180°C (350°F) and line a 9″x9″ (23x23cm) baking tray with baking paper.
- Crush the Oreos in a food processor (or place in a sealed bag and crush with a rolling pin) and mix with the melted butter until combined.
- Press the Oreo mixture firmly into the base of the prepared pan. Bake for 15 minutes, then remove and allow to cool to room temperature.
- Break the caramel chocolates into pieces. Reserve about 50g and scatter those pieces evenly over the cooled Oreo base.
- In a saucepan combine the sweetened condensed milk, golden syrup and butter. Gently bring to a simmer, stirring to prevent sticking.
- Once the mixture is nearly boiling, remove from the heat and stir in the vanilla extract.
- Add the remaining caramel chocolate to the warm caramel and stir lightly so the chocolate melts and swirls through the caramel — you want a marbled effect rather than fully mixing.
- Pour the caramel over the Oreo base and spread into an even layer. Chill in the fridge for about two hours, or until set enough to slice.
Notes
Nutrition
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Calories: 329kcal
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Carbohydrates: 43g
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Protein: 4g
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