| 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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