Cookies ‘n’ Cream Fudge

“I invented this confection for a bake sale at our children’s school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It’s so sweet that one panful serves a crowd.” —Laura Lane, Richmond, Virginia

Cookies ‘n’ Cream FudgePhoto: Taste of Home
Servings Prep Time
3dozen 25minutes + chilling
Servings Prep Time
3dozen 25minutes + chilling
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
  2. In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
  3. Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Recipe Notes

Nutrition Facts
1 piece: 133 calories, 7g fat (4g saturated fat), 8mg cholesterol, 64mg sodium, 17g carbohydrate (8g sugars, 0 fibre), 2g protein.