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 ts 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).
Yields
36 Squares
