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Cookies and Cream Fudge

Featured in the Honolulu Star-Advertiser on October 7, 2015.

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Ingredients:

Cookies and Cream Fudge

  • 1 cup sugar
  • 3/4 cup butter
  • 1 can (5 ounces) can evaporated milk
  • 1 teaspoon vanilla extract
  • 2 packages (12 ounces each) white chocolate morsels
  • 1 jar (7 ounces) marshmallow cream
  • Pinch of salt
  • 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
  • 1/4 cup melted local dark chocolate

Directions:

  1. Line a 9" square pan with aluminum foil and lightly coat with nonstick cooking spray; set aside.
  2. Combine sugar, butter, milk and vanilla in a medium saucepan.
  3. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.
  4. Remove from heat; add white chocolate morsel, marshmallow cream, and salt.
  5. Stir until morsels melt; then add 2 cups crushed cookies, and stir gently to combine.
  6. Pour mixture into prepared pan.
  7. Sprinkle remaining cookies over fudge, gently pressing cookies into fudge.
  8. Cover and chill until firm about 1-2 hours.
  9. Remove chilled fudge and drizzle melted chocolate on top.
  10. Chill until chocolate is set about 20 minutes.
  11. Remove fudge from pan and cut into squares.

Makes 36 1 1/2-inch squares.

Approximate Nutrient Analysis per serving:
230 calories, 13 g fat, 7 g saturated fat, 15 mg cholesterol, 100 mg sodium, 28 g carbohydrate, 0 g fiber, 24 g sugar, 2 g protein

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