COOKIES 'N' CREAM 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: white chocolate, sweetened condensed milk, sandwich cookies
Provided by Hector Gomez
Categories Desserts
Yield 25 pieces
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted, add in chopped cookies and stir until combined.
- Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 20 grams
COOKIES 'N' CREME FUDGE
Creme-filled chocolate cookies are great in this white chocolate fudge.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 40
Number Of Ingredients 4
Steps:
- In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
- Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 15 g, Cholesterol 6.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 61.9 mg, Sugar 13.1 g
COOKIES AND CREAM FUDGE
Press crushed sandwich cookies into a marshmallow-and-white chocolate fudge.
Provided by Food Network Kitchen
Time 1h20m
Yield about 9 1/2 dozen (about 117 pieces)
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil.
- 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.
- 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.
COOKIES 'N CREAM FUDGE
Steps:
- LINE 8-inch square pan with wax paper, extending paper over edges of pan.
- MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
- CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
EASY COOKIES AND CREAM FUDGE
This is a wonderful tasting fudge that makes a great presentation as well. I made this for last year's Christmas cookie exchange and everyone thought it was great. It is very rich so a little goes a long way. Cook time includes chilling. I found this recipe in Quick Cooking magazine.
Provided by Chris from Kansas
Categories Candy
Time 1h20m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with aluminum foil; coat with nonstick spray.
- Place half of the broken cookies in pan.
- In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted.
- Remove from the heat; stir in vanilla.
- Pour over cookies in pan.
- Sprinkle with remaining cookies.
- Cover and refrigerate for at least 1 hour.
- Cut into small squares.
COOKIES 'N CREAM FUDGE
Make and share this Cookies 'n Cream Fudge recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 2h5m
Yield 36 squares
Number Of Ingredients 7
Steps:
- Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
- In large heavy duty saucepan, combine sugar, margarine, and milk.
- Bring to a boil over medium heat, stirring constantly.
- Continue boiling 3 minutes over medium heat, stirring constantly.
- Remove from heat.
- Add marshmallow creme, candy coating and vanilla; blend until smooth.
- Pour half of mixture into foil-lined pan.
- Sprinkle cookie pieces over entire surface.
- Top with remaining mixture.
- Cool to room temperature.
- Refrigerate 1 to 2 hours or until set.
- Remove fudge from pan by lifting foil; remove foil from fudge.
- Using large knife, cut into squares.
- Store in refrigerator.
Nutrition Facts : Calories 141.5, Fat 3.7, SaturatedFat 1, Cholesterol 1.4, Sodium 64, Carbohydrate 27.1, Fiber 0.1, Sugar 21.4, Protein 0.7
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