Double-Chocolate OREO Fudge

1. 1

   Line 13x9-inch pan with foil, with ends of foil extending over sides.

2. 2

   Place 3 cups sugar, 3/4 cup butter and 1 can evaporated milk in 3-qt.

3. 3

   heavy saucepan.

4. 4

   Bring to full rolling boil on medium heat, stirring constantly.

5. 5

   Cook 4 min.

6. 6

   or until candy thermometer reaches 234F, stirring constantly.

7. 7

   Remove from heat.

8. 8

   Add semi-sweet chocolate and 1 jar marshmallow creme; stir until melted.

9. 9

   Add nuts and 1 tsp.

10. 10

    vanilla; mix well.

11. 11

    Pour into prepared pan; spread to cover bottom of pan.

12. 12

    Bring remaining sugar, butter and evaporated milk to full rolling boil in separate 3-qt.

13. 13

    heavy saucepan on medium heat, stirring constantly.

14. 14

    Cook 4 min.

15. 15

    or until candy thermometer reaches 234F, stirring constantly.

16. 16

    Remove from heat.

17. 17

    Add white chocolate and remaining marshmallow creme; stir until melted.

18. 18

    Stir in chopped cookies and remaining vanilla.

19. 19

    Pour over chocolate layer in pan; spread to evenly cover.

20. 20

    Cool at room temperature 4 hours before cutting into pieces.

21. 21

    Store in tightly covered container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.