Cookies ‘n Cream Fudge

Ingrients & Directions -Dottie Cross TMPJ72B 2 1/2 c Sugar 1/2 c Margarine or butter 1 cn (5 oz) (2/3 cup) evaporated -milk 1 (7 oz) jar (2 cups) marshmal -creme 8 oz Almond bark or vanilla-flavo -candy coating; -cut into pieces 1 ts Vanilla 12 Chocolate creme-filled sandw -cookies; […]

Ingrients & Directions


-Dottie Cross TMPJ72B
2 1/2 c Sugar
1/2 c Margarine or butter
1 cn (5 oz) (2/3 cup) evaporated
-milk
1 (7 oz) jar (2 cups) marshmal
-creme
8 oz Almond bark or vanilla-flavo
-candy coating;
-cut into pieces
1 ts Vanilla
12 Chocolate creme-filled sandw
-cookies; broken into bite-s
-pieces

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 1-1/2 pounds).

Yields
1 Servings

RobinDee

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