We love fudge at our house, and we also love Oreos. Especially my husband. Since Oreos have been dirt cheap lately at our local grocery store, we decided to put the growing number of packages we have around our house to good use. My husband found this recipe from Nestle Toll House and we gave it a shot. It turned out pretty good, but you definitely have to be a fan of white chocolate. It's very rich (as in, have-a-full-glass-of-milk-handy kind of rich) and actually reminds me of Hershey's Cookies and Cream candy bars.
Cookies and Cream Fudge
3 cup sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) evaporated milk
2 cups (12-oz. pkg.) white chocolate chips
1 jar marshmallow cream
1/2 cup finely crushed Oreos
1 tsp. vanilla
1 cup crumbled Oreos
Line 9-inch square baking pan with foil.
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.
Stir in white chocolate chips, marshmallow cream, finely crushed Oreos, and vanilla. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.
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