Cookies N Cream 3 Ingredient Fudge Recipe By Tasty

COOKIES 'N' CREME FUDGE

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

CHOCOLATE WALNUT 3-INGREDIENT FUDGE RECIPE BY TASTY

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 walnuts 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 piece.
• Enjoy!

COOKIES 'N CREAM FUDGE

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.

PEANUT BUTTER CHOCOLATE 3-INGREDIENT FUDGE RECIPE BY TASTY

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 pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 10 minutes.
• Add peanut butter and spread evenly.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!