Cookies and Cream Fudge
The recipe for an easy and mouth-watering Cookies and Cream Fudge!
Recipe adapted from Alida’s Kitchen
– 3 cups white chocolate
395 ml – 14 oz. sweetened condensed milk
chocolate sandwich cookies
cut in quarters (I used Oreos)
Line a 23 cm – 9 inch square baking pan with baking paper and set it aside.
Put the chopped white chocolate, sweetened condensed milk, vanilla and salt in a heavy sauce pan over low heat and cook until melted, stirring occasionally.
Remove from the heat and stir in the quartered cookies.
Pour into the prepared pan and then refrigerate until firm (at least 2 hours to overnight).
Cut into squares.