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Cookies n’ Cream Fudge – this sounds super tasty!

Yield: 4 lb.

Ingredients

  • 1 cup sugar
  • 3/4 cup butter
  • 1 (5-oz.) can evaporated milk
  • 2 (12-oz.) packages Ghirardelli white chocolate morsels
  • 1 (7.5-oz.) jar marshmallow cream
  • 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
  • Pinch of salt
Preparation
Line a greased 9″ square pan with aluminum foil and spray with cooking spray; set aside.

Combine first 3 ingredients in a medium saucepan.

Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels and salt, stir until morsels melt. Add the marshmallow cream. Then add 2 cups crushed cookies.Pour fudge into prepared pan. Smooth out fudge using a spatula or spoon sprayed with cooking spray. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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