Ingredients

Instructions

  1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
  2. In large heavy duty saucepan, combine sugar, margarine, and milk.
  3. Bring to a boil over medium heat, stirring constantly.
  4. Continue boiling 3 minutes over medium heat, stirring constantly.
  5. Remove from heat.
  6. Add marshmallow creme, candy coating and vanilla; blend until smooth.
  7. Pour half of mixture into foil-lined pan.
  8. Sprinkle cookie pieces over entire surface.
  9. Top with remaining mixture.
  10. Cool to room temperature.
  11. Refrigerate 1 to 2 hours or until set.
  12. Remove fudge from pan by lifting foil; remove foil from fudge.
  13. Using large knife, cut into squares.
  14. Store in refrigerator.