The great taste of cookies and milk without having to carry around that pesky glass!
INGREDIENTS
1 cup (220g) of sugar
1/2 cup (120g) of heavy cream
1/2 tsp of salt
1 stick (113g) of butter
2 1/2 cups (450g) of white chocolate chips.
One 7 oz container of marshmallow fluff
20 Oreos
DIRECTIONS
Line an 8x8 pan, hit it with some cooking spray, and set it aside.
Add the white chocolate chips and marshmallow fluff to a mixing bowl and set it aside.
In a saucepan, over medium heat, combine the sugar, heavy cream, salt, and butter.
Bring it to a boil and cover it for 2 minutes to wash down the sides of the pan.
Insert a candy thermometer into the saucepan and stir until the mixture reaches 234F, also known as the “soft ball stage”.
Pour the mixture into the bowl with the white chips and marshmallow fluff, and mix until the chips have melted and the mixture is smooth.
Fold in most of crushed Oreos, reserving some as a topping, then pour the mixture into the lined pan and top it with the reserved Oreos,
Refrigerate it until it’s firm, then cut it into whatever size pieces you’d like.
Thanks to Gibby Gibster for the awesome logo design.
You can check out his portfolio at [ Ссылка ]
