Recipe: Gluten-Free Cookies ‘N Cream Fudge

Mmmm…fudge!  And this is no ordinary fudge.  It combines the amazing power of white chocolate, marshmallow fluff (keeping it vegetarian, friends!), and gluten-free sandwich cookies.  Yes…it really is as awesome as it sounds.  You know those Hershey’s Cookies ‘N Cream candy bars?  It’s like that…in fudge form.

If you aren’t in need of a gluten-free diet, then you go ahead and use Oreos.  But, for me, I grabbed the Glutino Chocolate Vanilla Crème Cookies.  Those, by the way, blow Oreos out of the water.  I’m just saying…

So…give this recipe a shot if you have a craving for some fudge…or just something sweet!

Recipe: Gluten-Free Cookies ‘N Cream Fudge

Servings: 60+
Time: Prep 15 minutes; Cook 10 minutes

Ingredients:

• 1 cup sugar (I used Truvia)
• 3/4 cup butter (I used Smart Balance)
• 1 (5 oz.) can evaporated milk
• 2 (12 oz.) packages white chocolate morsels (I used Ghirardelli)
• 1 (7 oz.) jar marshmallow cream
• 3 cups coarsely chopped gluten-free sandwich cookies (I used Glutino Chocolate Vanilla Crème Sandwich Cookies) (about 25 cookies), divided
• pinch of salt

Directions:

Line a greased 9″ square pan with aluminum foil; set aside.

Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.

Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm.

Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.

Enjoy!

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Normally, the folks at the office are a bit weary about trying the food I make because it’s…weird.  Well, they devoured the fudge this morning and I heard nothing but good things about it.  I take that as a win!

So, go ahead…whip up a batch and enjoy!  It’s fudge season…so indulge a little.