Gingerbread Oreo Fudge3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup Evaporated Milk
2 cups white chocolate chips
1 cup marshmallow creme (optional)
1/2 cup finely crushed ginger flavored sandwich cookies
1 teaspoon vanilla extract
1 cup crumbled Gingerbread Oreos
Line 9-inch-square baking pan with foil. Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in white chocolate chips, marshmallow creme (if using), finely crushed cookies and vanilla extract.
Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. Peabody got 12 pieces…I actually got 48…they were very little but it was SOOOO rich!
Adapted from Nestle Toll House