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Fudge-Cookies 'N Cream

Source of Recipe

copykat.com


Recipe Link: pastrywiz.com

List of Ingredients



2 1/2 cups sugar
1/2 cup margarine or butter
1 can (5 oz.) PET Evaporated Milk
1 jar (7 oz.) marshmallow crème
8 oz. almond bark or vanilla-flavored candy coating, cut into pieces
1 tsp. Vanilla
12 chocolate cream-filled sandwich cookies, broken into bite-size pieces





Recipe

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 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. 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.