*Munkee*

Cookies 'n Cream Fudge

2 1/2 cups sugar
1/2 cup margarine or 1/2 cup butter
2/3 cup evaporated milk
2 cups marshmallow creme
8 ounces almond bark or 8 ounces vanilla candy coating, cut into pieces
1 teaspoon vanilla
12 Oreo cookies, broken into bite-size pieces

Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
2. In large heavy duty saucepan, combine sugar, margarine, and milk.
3. Bring to a boil over medium heat, stirring constantly.
4. Continue boiling 3 minutes over medium heat, stirring constantly.
5. Remove from heat.
6. Add marshmallow creme, candy coating and vanilla; blend until smooth.
7. Pour half of mixture into foil-lined pan.
8. Sprinkle cookie pieces over entire surface.
9. Top with remaining mixture.
10. Cool to room temperature.
11. Refrigerate 1 to 2 hours or until set.
12. Remove fudge from pan by lifting foil; remove foil from fudge.
13. Using large knife, cut into squares.
14. Store in refrigerator.