Cookie day!

At last the day has arrived! It's time to get oodles and oodles of delicious cookie making going! What I have planned is my cut out cookies-with loads of butter-cream frosting and sparkly sprinkles, the ultimate chocolate chip cookies, white velvet cookies-also with frosting and sprinkles, rice krispsy treats and apple bread.

I did get a a head start yesterday by making Cookies & Cream Fudge-which is: Out. Of. This. World. DELICIOUS!!!! Imagine Oreo cookies with just the right amount of cookie and dream....I mean cream.

It's very simple to make and a wonderful treat of you-and if you decide to let share-your family and friends to enjoy!

Cookies and Cream Fudge

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 2 cups (12-oz. pkg.) White morsels
• 1 jar (7 oz.) marshmallow creme
• 1/2 cup finely crushed cream-filled chocolate sandwich cookies
• 1 teaspoon vanilla extract (optional)
• 1 cup crumbled cream-filled chocolate sandwich cookies

Directions

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. 

 Tip:

The 9 inch pan makes a super think fudge so this year I not only doubled the recipe, but I poured the fudge into 2- 15 inch cookies sheets. This made the perfect thickness and allowed for cutting the perfect sized piece. Trust me...this is one rich fudge-you'll want it to me a tad thinner than it would be by putting it in a smaller pan.

Happy baking!