Cookies 'n Cream Fudge


2 1/2 cups sugar
1/2 cup margarine or 1/2 cup butter
2/3 cup evaporated milk
2 cups marshmallow creme
8 ounces almond bark or 8 ounces vanilla candy coating, cut into pieces
1 teaspoon vanilla
12 Oreo cookies, broken into bite-size pieces


1.Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
2.In large heavy duty saucepan, combine sugar, margarine, and milk.
3.Bring to a boil over medium heat, stirring constantly.
4.Continue boiling 3 minutes over medium heat, stirring constantly.
5.Remove from heat.
6.Add marshmallow creme, candy coating and vanilla; blend until smooth.
7.Pour half of mixture into foil-lined pan.
8.Sprinkle cookie pieces over entire surface.
9.Top with remaining mixture.
10.Cool to room temperature.
11.Refrigerate 1 to 2 hours or until set.
12.Remove fudge from pan by lifting foil; remove foil from fudge.
13.Using large knife, cut into squares.
14.Store in refrigerator.

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