Ingredients for Cookies N Creme Fudge
- White Chocolate Baking Squares
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- Cream Filled Chocolate Sandwich Cookies
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How to Make Cookies N Creme Fudge
- Line an 8-inch square baking pan with foil, leaving an overhang on the sides for easy removal.
- In a heavy-bottomed saucepan over low heat, melt the chocolate chips and sweetened condensed milk together, stirring frequently to prevent burning.
- Remove from heat and stir in the salt until completely dissolved.
- Gently fold in the crushed chocolate sandwich cookies until evenly distributed.
- Pour the mixture into the prepared baking pan and spread evenly using a spatula or the back of a spoon.
- Refrigerate for at least 2 hours, or until the fudge is completely firm.
- Once firm, lift the fudge out of the pan using the foil overhang.
- Peel off the foil and place the fudge on a cutting board.
- Cut into small squares using a sharp knife.
- Store in an airtight container at room temperature for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
826g
Fat
241g
Carbs
69g
