Graces Cookies N Cream Fudge Recipes

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

Steps:

• LINE 8-inch square pan with wax paper, extending paper over edges of pan.
• MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Steps:

• 1. have everything preped and ready b4 u start. pan sprayed with pam cooking spray. ect.. in double boiler melt white choc chips. then add the packets of peaches-n- cream from duncan hines.do all this while stirring
• 2. add milk and sugar and stir while u add these ingredients.
• 3. then pour into pan sprayed with cooking oil
• 4. place in fridge to set. cut into sqrs when u take out of pan. hope u like it

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted, add in chopped cookies and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized pieces.
• Enjoy!

Steps:

• Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
• In large heavy duty 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 foil-lined pan.
• Sprinkle cookie pieces over entire surface.
• Top with remaining mixture.
• Cool to room temperature.
• Refrigerate 1 to 2 hours or until set.
• Remove fudge from pan by lifting foil; remove foil from fudge.
• Using large knife, cut into squares.
• Store in refrigerator.

Steps:

• Line a 9-by-13-inch pan with foil.
• Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.

Steps:

• MELT W.CHOC CHIPS IN DOUBLE BOILER. ADD MILK AND POWDERED SUGAR ADD PUDDING MIX LAST. BLEND WELL. STIRRING WHILE U ADD EACH INGREDIENT
• POUR INTO OBLONG BAKING DISH LINED WITH WAX PAPER
• PLACE IN FRIDGE FOR A FEW HOURS TIL SET
• TAKE OUT AND CUT INTO SQRES AND PLATE. HOPE U LIKE IT.

Steps:

• Line a 9-inch square baking pan with aluminum foil. In a large saucepan over medium heat, combine sugar, butter and evaporated milk.
• Bring to a full rolling boil, stirring constantly.
• Boil, stirring constantly, for 3 minutes. Remove from heat.
• Stir in white chocolate chips, marshmallow creme, finely crushed cookies and vanilla extract.
• Pour into prepared pan and sprinkle crumbled cookies on top.
• Gently press crumbled cookies into the fudge.
• Refrigerate for 1 hour, or until firm. Cut into small squares and serve.