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

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.

sugar, margarine, milk, marshmallow creme, almond bark, vanilla, cookies

Taken from www.food.com/recipe/cookies-n-cream-fudge-16311 (may not work)