Cookies ‘n Cream Fudge Recipe
2 1/2 cups sugar
1/2 cup butter
2/3 cup (5 oz) evaporated milk
2 cups (7 oz) jar marshmallow crème
8 oz almond bark or vanilla flavored candy coating cut into pieces
1 teaspoon vanilla
12 Oreo cookies, coarsely crumbled
1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy-duty saucepan, combine sugar, butter, and milk.
2. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.
3. Add marshmallow crème, 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.
4. 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).