Recipe courtesy of Food Network Kitchen

Cookies and Cream Fudge

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Press crushed sandwich cookies into a marshmallow-and-white chocolate fudge.
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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: about 9 1/2 dozen (about 117 pieces)
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Ingredients

Directions

  1. Line a 9-by-13-inch pan with foil.
  2. Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
  3. Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.

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