Cookies and Cream Fudge

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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4 cups large marshmallows (about 36)

2 cups sugar

1 cup heavy cream

4 tablespoons unsalted butter

Pinch kosher salt

3 cups white chocolate chips (about 18 ounces)

1 teaspoon pure vanilla extract

3/4 cup coarsely crushed cream filled chocolate sandwich cookies


  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.