Cookies and Cream Fudge

If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, Nestlé® Toll House® Premier White Morsels, marshmallow crème and Carnation® Evaporated Milk.

Yield: 48 pieces

Ingredients

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 fluid ounce can) Nestlé® Carnation® Evaporated Milk
• 2 cups (12 ounce package) Nestlé® Toll House® Premier White Morsels
• 1 (7 ounce) jar Marshmallow Creme
• 1/2 cup finely crushed cream-filled chocolate sandwich cookies
• 1 teaspoon vanilla extract (optional)
• 1 cup crumbled cream-filled chocolate sandwich cookies

Instructions

1. Line a 9 inch square baking pan with foil.
2. Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in morsels, Marshmallow Creme, finely crushed cookies and vanilla extract.
4. Pour into prepared pan.
5. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan.
6. Refrigerate for 1 hour or until firm.
7. Lift from pan; remove foil. Cut into 48 pieces.

Attribution

Recipe and photo used with permission from: Nestlé and meals.com
Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, Texas.