Cookies and Cream Fudge

3 (6 ounce) packages white baking chocolate
1 (14 ounce) can Eagle Brand condensed milk (not evaporated)
1/2 teaspoon salt
3 cups (about 20 cookies) coarsely crushed Oreo cookies

In a heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat and stir in crushed cookies.

Spread evenly into a waxed paper-lined 8 inch square pan. Chill for 2 hours or until firm.

Turn fudge onto cutting board; peel off wax paper and cut into squares. Store leftovers covered in fridge.

Complementary Wines: Barsac, Late Harvest Muscat, Madeira Bual, Riesling: Beerenauslese, Sherry Cream

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