| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert, Candy, Holiday | 36 | Squares | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #852 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997
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