Oreo Cookie Fudge from Land of Milk n Cookies

• 12 Oreo cookies, broken into pieces
• 8 Oreo cookies, finely crushed
• 2 cups sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1 small can (5 oz) evaporated milk
• 1 jar (7 ounces) marshmallow fluff/cream
• 1/2 tsp. salt
• 3/4 tsp. vanilla (I used imitation)
• 1 1/2 cups white chocolate chips

Instructions

1. Line a 9"x 9" pan with aluminum foil.  Use your fingers to break 12 Oreo cookies into about 4-5 pieces each.  Set aside.  (I chilled my Oreos for about an hour before doing this step, to help keep the filling intact).  Finely crush 8 Oreo cookies and set aside in a separate bowl (I did this in a mini food processor).
2. In a heavy saucepan, combine sugar, butter, evaporated milk, marshmallow cream, and salt.  Stir over low heat until blended.
3. Increase heat to medium and bring to a rolling boil.  Continue boiling, stirring constantly, for 5-7 minutes or until your mixture reaches the soft ball stage (240 degrees Fahrenheit).
4. Remove from heat.  Stir in vanilla extract, white chocolate chips, and crushed Oreo crumbs.  Continue stirring until white chocolate chips have melted (this may take about 5 minutes). Pour mixture into prepared pan and smooth top with spatula.
5. Sprinkle top of fudge with 12 broken Oreos.  Use back of spatula to push Oreos into the fudge.
6. Cover and chill for at least 1 hour, until firm.  Use a sharp knife to cut fudge into 48 pieces.  Fudge will keep for at least three days when stored in an airtight container in the refrigerator.


Yield: 48 pieces