Cookies ‘n’ Crème Fudge
Ingredients
- 3 pkgs white chocolate baking squares 6-0z
- 1 can Eagle Brand Sweetened Condensed Milk 14-oz, NOT EVAPORATED
- 1/8 tsp salt
- 2 cups coarsely crushed chocolate crème-filled sandwich cookies OREO’s, about 20 cookies
Instructions
- Line 8” square baking pan with foil.
- In heave saucepan (or double boiler) over low heat, melt chocolate WITH Eagle Brand and salt.
- Remove from heat.
- Stir in crushed cookies.
- Spread evenly in prepared pan.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board.
- Peel off foil; cut into squares.