Two-Layer Cookie Crunch Fudge

• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
• 1 can (14 oz.) sweetened condensed milk, divided
• 3 chocolate chunk cookies (2 inch), chopped
• 1 tsp. vanilla
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

1. Line 8-inch square pan with foil, with ends of foil extending over sides.
2. Microwave semi-sweet chocolate and 2/3 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min.
3. or until chocolate is almost melted, stirring after 1 min.
4. ; stir until completely melted.
5. Add chopped cookies and vanilla; mix well.
6. Spread onto bottom of prepared pan.
7. Microwave white chocolate and remaining milk in separate microwaveable bowl on MEDIUM (50%) 1-1/2 min.
8. or until chocolate is almost melted, stirring after 1 min.
9. ; stir until completely melted.
10. Spread over dark chocolate layer.
11. Refrigerate 2 hours.
12. Use foil handles to lift fudge from pan before cutting into pieces.

chocolate, condensed milk, chocolate, vanilla, s white chocolate

Taken from www.kraftrecipes.com/recipes/two-layer-cookie-crunch-fudge-138444.aspx (may not work)