Cookies and cream fudge
36 Squares
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| ½ | cup | Margarine or butter |
| 1 | can | (5 oz) (2/3 cup) evaporated milk |
| 1 | (7 oz) jar (2 cups) marshmal creme | |
| 8 | ounces | Almond bark or vanilla-flavo candy coating; cut into pieces |
| 1 | teaspoon | Vanilla |
| 12 | Chocolate creme-filled sandw cookies; broken into bite-s pieces | |
Directions
Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.
Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator.
Makes 36 squares (about 1-½ pounds).
Source: Pillsbury Classic Cookbooks - Holiday, Dec, 1992 Posted to MC-Recipe Digest V1 #852 by Bill Webster <thelma@...> on Oct 18, 1997