If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLÉ® TOLL HOUSE® Premier White Morsels, marshmallow crème, and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX.
Experience the delightful indulgence of Cookies & Cream Fudge, a perfect treat for any occasion. This heavenly confection is crafted using NESTLÉ® CARNATION® Evaporated Milk and NESTLÉ® TOLL HOUSE® Premier White Morsels, ensuring a smooth and creamy texture that melts in your mouth. The combination of marshmallow crème and cream-filled chocolate sandwich cookies transforms this dessert into a sumptuous experience.
Every bite of this cookies n cream fudge bursts with the classic flavor that cookie and cream lovers adore. The vibrant contrast of rich chocolate and smooth white morsels creates a visually striking and deliciously decadent treat. Whether it's the holiday season or a regular day, this easy recipe for cookies and cream fudge is a wonderful dessert to share with family and friends.
Specially curated for those festive moments, this cookies and cream fudge recipe is an ideal addition to your Christmas dessert lineup. It's not just about the taste; it's about creating cherished memories with every slice of fudge cookies and cream. Skip the complicated desserts and opt for this simple yet extraordinary cookies and cream fudge that guarantees smiles all around.
Ingredients
Key Products
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Directions
Step 1
Line 9-inch-square baking pan with foil.
Step 2
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.
Step 3
Stir in morsels, marshmallow crème, 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 36 pieces. Store in airtight container in refrigerator.
Ingredients
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Make It
Step 1
Line 9-inch-square baking pan with foil.
Step 2
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.
Step 3
Stir in morsels, marshmallow crème, 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 36 pieces. Store in airtight container in refrigerator.
Ingredients
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