Cookie Crumble Fudge

Ingredients:

(Bowl 1: Fudge) 

- 1 16oz Jar of Chocolate Frosting (Preferred Hersheys) 

- 1 16oz Jar of Creamy Peanut Butter

- 1 Dash of Salt

(Bowl 2: Topping) 

- 1 Tablespoon Sweetened Condensed Milk

- 2.5 Tablespoons Melted Butter

- 16 Whole Crushed Golden Oreos

- 1 Tablespoon Buncha Crunch Pieces

- 1 Tablespoon Butterfinger Pieces

Instructions:

 Bowl 1 ingredients placed in medium plastic bowl and place in microwave for 45-60 seconds. Then stir until well blended. Place parchment paper in cake pan or casserole dish depending on how thin or thick you desire your fudge to be. Then pour bowl 1 fudge evenly across the parchment paper in dish. Then wrap in tin foil or wrap and place in freezer for 10-15 minutes.

While it's thickening, place dry ingredients of bowl 2 in medium bowl and crush as small as possible until you have very small pieces or granules. Then pour melted butter and milk in. Blend well. Blend until it thickens as much as possible. 

Get fudge out of freezer and spread bowl 2s ingredients over it evenly. Then wrap or place lid on it and place it in the refrigerator for 5-6 hours (overnight if possible). 

Then remove parchment paper holding finished fudge. Cut into pieces by preferred thickness and size. Then place in tray with lid. Lasts 5-7 days in fridge. 

Makes:

Roughly about 24-30 pieces of inch cut fudge.