Title: Cookies 'n Cream Fudge
Categories: Dessert Candy Holiday Chocolate
Yield: 1 Servings
| 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 pie |
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). Source: Pillsbury
Classic Cookbooks - Holiday, Dec, 1992 Reformatted by: CYGNUS, HCPM52C
From: Tonya
Date: 14 Dec 96 Meal-Master Format Recipes
(Mailing List) Ä