Wednesday, 15 October 2014

Cookies and Cream Fudge

Recipe from Major Cake

Cookies and Cream Fudge

575g white chocolate, broken into chunks
397g tin condensed milk
1 packet oreos, broken up into small chunks

1. Line a 9x9 inch baking pan with cling film or greaseproof paper, leaving a couple of inches of overhang around the sides.

2. Combine the chocolate and condensed milk in a large heatproof bowl and set over a pan of gently simmering water. Stir while heating gently until all the chocolate has melted.

3. Take the pan off the heat and remove the bowl, then fold in the oreos and once evenly combined, transfer the mixture to the prepared pan.

4. Refrigerate for at least 2 hours to set before slicing into squares.

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