Between my sister's three children they have seven teachers. That means there will be seven sets of Christmas goodies that she needs to send with them to show their appreciation in a couple of weeks. I will be in New Orleans for two weeks leading up to Christmas and have volunteered to help with the task of preparing all of the goodies.My mom was a teacher and I always remember the bags and bags of gifts, treats and gift cards she came home with on the last day of school before the Holiday break. It was extremely exciting to sit and help her open all of the gifts. I remember that anyone who gifted homemade edible goodies always sent the same things - fudge, iced cookies and pralines. I want my niece and nephews' edible gifts to stand out in the sea of ordinary treats their teachers will undoubtedly receive. So I have been searching out the Internet for unique ideas and test running them in my own kitchen before I go home so that we know for sure what to make when the time comes. The first experiment was popcorn brittle (AMAZING!) and next up were these somewhat traditional Christmas fare (fudge) with a popular cookie accompaniment.
Cookies n' Cream Fudge
Adapted from Oxmoor House May 2008
Yield: 4 lb.
- 1 cup sugar
- 3/4 cup butter
- 1 (5-oz.) can evaporated milk
- 2 (12-oz.) packages Ghirardelli white chocolate morsels
- 1 (7.5-oz.) jar marshmallow cream
- 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
- Pinch of salt
Line a greased 9" square pan with aluminum foil and spray with cooking spray; set aside.
Combine first 3 ingredients in a medium saucepan.
Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.
Remove from heat; add white chocolate morsels and salt, stir until morsels melt.
Add the marshmallow cream.
Then add 2 cups crushed cookies.
Pour fudge into prepared pan. Smooth out fudge using a spatula or spoon sprayed with cooking spray. 
Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge.
Cover and chill until firm (about 1 to 2 hours).
Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
This looks delicious! I'm sure the teachers will be really excited about it!
ReplyDeleteThis looks great, did you like it?
ReplyDeleteAlso, does it have to be stored in the refrigerator after that initial hardening period?
mmmmm delicios!
ReplyDeleteMy blog:
Turkish food
oh my gosh! i don't know anyone that wouldn't love this for a gift, yummy!
ReplyDeleteYum. If you are interested but if you liked your recipe, you might want to check out the Cooking Light BB --- there's a recipe that has floated around for years called Oreo Truffles (or something like that) that is super easy and had gotten RAVE reviews. I've never tried them. I know a few people had some issues melting the white choc that is called for (I guess some brand don't have the fat content or somthing). But they are super popular. Fun blog!
ReplyDeletechristenandjames,
ReplyDeleteI didn't eat them because I don't eat white chocolate or Oreos, believe it or not. But I brought them to work and they were taste tested by about 30 coworkers and all of them really enjoyed them. My husband also brough some to his work and he said people raved about them.
I didn't refrigerate them after the initial hardening period of 2 hours. I kept them in an airtight container for about 3 days.
Wow - what a nice sister you are! I have never had this type of fudge, but it looks fabulous! I'll have to try this soon - my daughter loves oreos!
ReplyDeleteYum! This fudge sounds super tasty! I have seen recipes for popcorn brittle, too, and am hoping to make some of that. I'm looking forward to giving them both a try for some of my homemade gifts this year!
ReplyDeleteDiabetic coma waiting to happen....I would eat way too many of these wonderful little gems.
ReplyDeleteI made these last night for a company Christmas party. Apparently one pan wasn't enough as by 9am, I only had 3 of the 1x1 inch squares left!
ReplyDeleteI don't normally eat white chocolate or Oreos either but I tried them and they are divine! Thank you for the recipe! I've tried quite a few of yours and they are fantastic!
As a side note, I'm making a batch of these tonight for my husbands class. I'm electing to use half white chocolate morsels and half of the seasonal "Peppermint Ghirardelli" as well as "Christmas Oreos" which taste the same but have a red filling. Here's hoping thats just as good.