Slow Cooker Cookies and Cream Fudge
This is a great fudge recipe if you like Hersheys Cookies and Cream chocolate or just love that glorious cookie crumble taste. So easy to make and everyone will love it.
Servings: 40 pieces
Calories: 129kcal
Ingredients
- 397 ml condensed milk
- 600 g white chocolate
- 1 tbsp vanilla extract
- 100 g cookies broken into small pieces
To decorate
- 20 g cookies crushed
Instructions
- Break the chocolate up and add to the slow cooker bowl with the sweetened condensed milk and vanilla extract
- Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes.
- When melted, thick and well combined, remove from the heat and stir in the broken up cookies.
- Pour the mixture into a tin lined with parchment paper or silicone baking tray and top with the crushed cookies.
- Put in the fridge to set – preferably overnight and then slice and enjoy.