Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Dottie Cross TMPJ72B
2 1/2 c Sugar
1/2 c Margarine or butter
1 cn (5 oz) (2/3 cup) evaporated
-milk
1 (7 oz) jar (2 cups) marshmal
-creme
8 oz Almond bark or vanilla-flavo
-candy coating
-cut into pieces
1 t Vanilla
12 Chocolate creme-filled sandw
-cookies -- broken into bite-s
-pieces
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. Makes 36 squares
(about 1-1/2 pounds). Source: Pillsbury Classic
Cookbooks - Holiday, Dec, 1992 Reformatted by: CYGNUS,
HCPM52C
