Last winter my friend Nikki made this fudge for a law school event. I took one bite and practically screamed, “GIMME THIS RECIPE IMMEDIATELY!” Seriously. It’s that good. As with any kind of fudge, a little goes a long way, so cut small squares!
1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate morsels
1 (7-oz.) jar marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt
1. Line a greased 9″ square pan with aluminum foil; set aside.
2. Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.
3. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.
4. Pour fudge into prepared pan.
5. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).
6. Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
Yield will depend on how small or large you cut the squares.