A decadent, however simple, fudge formula ideal for the Winter season. It additionally makes an extraordinary blessing thought!
Formula sort: Dessert Serves: 49 squares
For the crust:
2 containers chocolate cookie crumbs (around 28 cookies)
5 Tablespoons butter, melted
For the filling:
3 containers white chocolate chips
2 tbsp butter
1 can (14 oz.) sweetened condensed milk
1 case (3.56 oz.) white chocolate flavored instant pudding mix
1 jug (7 oz.) marshmallow cream
1 tsp. peppermint extract
For the garnish:
Grouped red, white and green sprinkles
2-3 coarsely broken candy canes
Line a 8x8-inch baking pan with parchment paper and put aside.
In a medium bowl, join the cookie crumbs and 5 tbsp melted butter. Solidly press the cookie mixture into the bottom of the prepared pan. Put aside.
Place the white chocolate chips, 2 tbsp butter and sweetened condensed milk in a vast saucepan. Cook and blend over medium heat until the white chocolate chips are melted and the mixture is smooth. Include the pudding mix and keep on mixing for an extra 1-2 minutes, completely mixing the ingredients. Include the marshmallow creme and peppermint extract. Blend until consolidated. Expel from the heat and quickly pour the mixture over the prepared crust. Top with hued sprinkles and candy stick pieces. Delicately push over the highest point of the fudge to verify the sprinkles and candy pieces are stuck to the fudge. Refrigerate a couple of hours or until firm.
Sliced into squares to serve.