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
- 397 ml condensed milk
- 600 g white chocolate
- 1 tbsp vanilla extract
- 100 g cookies broken into small pieces
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.