Cookies and Cream Slow Cooker Fudge
36 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g White Chocolate
- 397 g Tin Carnation Condensed Milk
- 128 g box of Maryland Thins Milk And Dark Chocolate Cookies
Method
- Pop the chocolate (broken into chunks) and the condensed milk to the slow cooker.
- Cook on LOW for 40 minutes, stirring every 10 minutes.
- Add half of the box of cookies, crumbled into small chunks.
- Pour into a pan lined with baking paper and smooth out the top.
- Press the remaining cookies, broken into pieces into the top.
- Refrigerate overnight and then cut into chunks.