cookies and cream fudge

How To Make cookies and cream fudge

• 1

  Line 9-inch square baking with foil.
• 2

  Combine sugar butter and evaporated milk in medium, saucepan. Bring to a full rolling boil, stirring constantly for 3 minutes, then remove from heat.
• 3

  Stir in white chocolate chips, marshmallow creme, finely crushed cookies and vanilla extract.
• 4

  Pour into prepared pan and sprinkle crumbled cookies on top.
• 5

  Using a butter knife, gently swirl the crumbled cookies into the fudge without touching the bottom of the pan.
• 6

  Refrigerate for at least an hour or until firm and set.
• 7

  Lift from pan, remove foil and cut into 48 pieces. Store in an airtight container in the refrigerator.
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