Double-Chocolate OREO Fudge

• Vegetarian

• Canned Goods

  • 2 small cans (5 oz. each evaporated milk

• Condiments

  • 2 jars (7 oz. each marshmallow creme
  • 1 1/2 cups Butter or margarine

• Baking & Spices

  • 3 pkg. (4-oz. each semi-sweet baking chocolate, semi-sweet
  • 3 pkg. (4 oz. each white baking chocolate, white
  • 6 cups Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Macadamia nuts

• Snacks

  • 8 Oreo cookies

Found on snackworks.com

Ingredients

• 6 cups sugar, divided
• 1-1/2 cups butter or margarine, divided
• 2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)
• 3 pkg. (4 oz. each) semi-sweet baking chocolate
• 2 jars (7 oz. each) marshmallow creme, divided
• 1 cup chopped macadamia nuts
• 2 tsp. vanilla, divided
• 3 pkg. (4 oz. each) white baking chocolate
• 8 OREO Cookies, chopped

Directions

• Line  13x9-inch pan with foil, with ends of foil extending over sides.
• Bring  3 cups sugar, 3/4 cup butter and 1 can evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until mixture reaches 234°F on candy thermometer, stirring constantly. Remove from heat. Add semi-sweet chocolate and 1 jar marshmallow creme; stir until melted. Add nuts and 1 tsp. vanilla; mix well. Pour into prepared pan; spread to evenly cover bottom of pan.
• Repeat  in separate large saucepan with white chocolate, and remaining sugar, butter, evaporated milk and vanilla. Pour over semi-sweet chocolate layer in pan; spread to evenly cover bottom layer.
• Cool  at room temperature 4 hours before cutting into pieces.