Double-Chocolate OREO Fudge

• 6 cups sugar, divided
• 1-1/2 cups butter or margarine, divided
• 2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 2 jars (7 oz. each) JET-PUFFED Marshmallow Creme, divided
• 1 cup chopped PLANTERS Macadamias
• 2 tsp. vanilla, divided
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
• 8 OREO Cookies, chopped

1. Line 13x9-inch pan with foil, with ends of foil extending over sides.
2. Place 3 cups sugar, 3/4 cup butter and 1 can evaporated milk in 3-qt.
3. heavy saucepan.
4. Bring to full rolling boil on medium heat, stirring constantly.
5. Cook 4 min.
6. or until candy thermometer reaches 234F, stirring constantly.
7. Remove from heat.
8. Add semi-sweet chocolate and 1 jar marshmallow creme; stir until melted.
9. Add nuts and 1 tsp.
10. vanilla; mix well.
11. Pour into prepared pan; spread to cover bottom of pan.
12. Bring remaining sugar, butter and evaporated milk to full rolling boil in separate 3-qt.
13. heavy saucepan on medium heat, stirring constantly.
14. Cook 4 min.
15. or until candy thermometer reaches 234F, stirring constantly.
16. Remove from heat.
17. Add white chocolate and remaining marshmallow creme; stir until melted.
18. Stir in chopped cookies and remaining vanilla.
19. Pour over chocolate layer in pan; spread to evenly cover.
20. Cool at room temperature 4 hours before cutting into pieces.
21. Store in tightly covered container at room temperature.

sugar, butter, milk, chocolate, jetpuffed marshmallow creme, vanilla, s white chocolate, oreo cookies

Taken from www.kraftrecipes.com/recipes/double-chocolate-oreo-fudge-120136.aspx (may not work)