Between my sister's three children they have seven teachers. That means there will be seven sets of Christmas goodies that she needs to send with them to show their appreciation in a couple of weeks. I will be in New Orleans for two weeks leading up to Christmas and have volunteered to help with the task of preparing all of the goodies.My mom was a teacher and I always remember the bags and bags of gifts, treats and gift cards she came home with on the last day of school before the Holiday break. It was extremely exciting to sit and help her open all of the gifts. I remember that anyone who gifted homemade edible goodies always sent the same things - fudge, iced cookies and pralines. I want my niece and nephews' edible gifts to stand out in the sea of ordinary treats their teachers will undoubtedly receive. So I have been searching out the Internet for unique ideas and test running them in my own kitchen before I go home so that we know for sure what to make when the time comes. The first experiment was popcorn brittle (AMAZING!) and next up were these somewhat traditional Christmas fare (fudge) with a popular cookie accompaniment.
Cookies n' Cream Fudge
Adapted from Oxmoor House May 2008
Yield: 4 lb.
- 1 cup sugar
- 3/4 cup butter
- 1 (5-oz.) can evaporated milk
- 2 (12-oz.) packages Ghirardelli white chocolate morsels
- 1 (7.5-oz.) jar marshmallow cream
- 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
- Pinch of salt
Line a greased 9" square pan with aluminum foil and spray with cooking spray; set aside.
Combine first 3 ingredients in a medium saucepan.
Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.
Remove from heat; add white chocolate morsels and salt, stir until morsels melt.
Add the marshmallow cream.
Then add 2 cups crushed cookies.
Pour fudge into prepared pan. Smooth out fudge using a spatula or spoon sprayed with cooking spray. 
Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge.
Cover and chill until firm (about 1 to 2 hours).
Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
