Ingredients
2 1/2
cups sugar
1/2
cup margarine or butter
1
(5-oz.) can (2/3 cup) evaporated milk
1
(7-oz.) jar (2 cups) marshmallow creme
8
oz. vanilla-flavored candy coating or almond bark, cut into pieces
1
teaspoon vanilla
12
chocolate creme-filled sandwich cookies, broken into bite-sized pieces
Preparation
Line 8-inch square pan with foil, extending foil over sides of pan. Butter foil.
In large saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.
Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into buttered foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool 30 minutes or until completely cooled. Refrigerate 1 to 2 hours or until firm.
Remove fudge from pan by lifting foil. Cut fudge into squares. Store in refrigerator.
