Gingerbread Oreo Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12 oz.) bag white chocolate chips
1 (7 oz.) jar marshmallow creme
1/2 cup finely ground Gingerbread Oreos
1 tsp. vanilla extract
1 cup crumbed Gingerbread Oreos
Spray a 9×9 pan with cooking spray.
In a medium sauce pan, combine sugar, butter and evaporated milk. Bring to a full rolling boil, stirring constantly. Boil, while stirring constantly, for 3 minutes. Remove from heat.
Stir in white chocolate chips, marshmallow creme, 1/2 cup finely ground Gingerbread Oreos and
Pour into prepared pan and sprinkle with crumbed cookies on top and gently press them down into the fudge a little.
Refrigerate until firm.
Store any leftovers in an air tight container