 |
|
|
|
|
|
Cookies and Cream Fudge Recipe
Cookies 'n' Creme Fudge
3 (6-ounce) pkgs. white chocolate
baking squares or white baking squares
1 (14-ounce) can Eagle Brand
Sweetened Condensed milk
1/8 tsp. salt
2 cups coarsely chopped chocolate
creme-filled sandwich cookies
(about 20 cookies)
Line 8 or 9 inch square pan with foil. Set aside. In large heavy saucepan, over low heat, melt baking squares with Eagle Brand milk and salt. Remove from heat. Fold in cookies. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. (or use small round cookie or hors d'oeurvre cutter to cut into rounds.) Store tightly covered at room temperature. Makes about 2 1/2 pounds.
Show Reviews (1)
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|