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Monday, October 06, 2008

Cookie Crumblin' Creamy Fudge

3 cups sugar
1/2 cup butter
2/3 cup (5 ounces) evaporated milk
2 cups (7 ounces) marshmallow creme
8 ounces almond bark, cut into pieces
1 1/2 teaspoons vanilla
12 oreo type cookies, broken into bite-size pieces

Line an 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.

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