Cookies And Cream Fudge
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candy, Dessert, Holiday | 36 | Squares | |
INGREDIENTS
| 2 1/2 | c | Sugar |
| 1/2 | c | Margarine or butter |
| 1 | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 3.4mg
Sodium: 37.5mg
Potassium: 34.1mg
Carbohydrates: 19.5g
Fiber: <1g
Sugar: 17.7g
Protein: <1g