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Double-Chocolate OREO Fudge

72 servings
Clock4h 30min Cook

Ingredient List

  • 6 cups sugar, divided
  • 1½ cups butter or margarine, divided
  • 2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)
  • 3 pkg. (4 oz. each) semi-sweet baking chocolate
  • 2 jars (7 oz. each) marshmallow creme, divided
  • 1 cup chopped macadamia nuts
  • 2 tsp. vanilla, divided
  • 3 pkg. (4 oz. each) white baking chocolate
  • 8 OREO Cookies, chopped

Nutritional Information

Calories200
Total fat9g
Saturated fat4.5g
Trans fat0g
Cholesterol10mg
Sodium55mg
Total Carbohydrate28g
Dietary fiber0g
Total sugars26g
Protein1g
Calcium2% DV
Iron0% DV
  1. 1
    Line 13x9-inch pan with foil, with ends of foil extending over sides.
  2. 2
    Bring 3 cups sugar, 3/4 cup butter and 1 can evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until mixture reaches 234°F on candy thermometer, stirring constantly. Remove from heat. Add semi-sweet chocolate and 1 jar marshmallow creme; stir until melted. Add nuts and 1 tsp. vanilla; mix well. Pour into prepared pan; spread to evenly cover bottom of pan.
  3. 3
    Repeat in separate large saucepan with white chocolate, and remaining sugar, butter, evaporated milk and vanilla. Pour over semi-sweet chocolate layer in pan; spread to evenly cover bottom layer.
  4. 4
    Cool at room temperature 4 hours before cutting into pieces.