COOKIES AND CREAM FUDGE
Jo Anne Sugimoto
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- 3 c
- granulated sugar
- 3/4 c
- 2/3 c
- evaporated milk
- 2 c
- white chocolate chips
- 1 jar(s)
- 7 oz. marshmallow creme
- 1/2 c
- finely crushed cream-filled chocolate sandwich cookies
- 1 tsp
- vanilla extract
- 1 c
- crumbled cream-filled chocolate sandwich cookies
1Line 9-inch square baking with foil.
2Combine sugar butter and evaporated milk in medium, saucepan. Bring to a full rolling boil, stirring constantly for 3 minutes, then remove from heat.
3Stir in white chocolate chips, marshmallow creme, finely crushed cookies and vanilla extract.
4Pour into prepared pan and sprinkle crumbled cookies on top.
5Using a butter knife, gently swirl the crumbled cookies into the fudge without touching the bottom of the pan.
6Refrigerate for at least an hour or until firm and set.
7Lift from pan, remove foil and cut into 48 pieces. Store in an airtight container in the refrigerator.