Have you tried the seasonal limited edition Gingerbread Oreos yet? When they came out, I may or may not have bought a few boxes of them. I was hooked on them from the first bite I took. They have that same gingerbread flavor you love during the holidays in both the crispy cookie and the cream center.
I had a few left over that I wanted to use up and came across this recipe from Culinary Concoctions by Peabody and knew it was going on my “must-try” holiday baking list.
Gingerbread Cookies are one of my favorite cookies during the holiday season. Something about them just tastes like Christmas in each and every bite. This recipe takes that flavor and spins it into a unique, creamy, and melt-in-your mouth fudge that is sure to become one of your new favorites.
GINGERBREAD OREO FUDGE
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12 oz.) bag white chocolate chips
1 (7 oz.) jar marshmallow creme
1/2 cup finely ground Gingerbread Oreos
1 tsp. vanilla extract
1 cup crumbed Gingerbread Oreos
Spray a 9×9 pan with cooking spray.
In a medium sauce pan, combine sugar, butter and evaporated milk. Bring to a full rolling boil, stirring constantly. Boil, while stirring constantly, for 3 minutes. Remove from heat.
Stir in white chocolate chips, marshmallow creme, 1/2 cup finely ground Gingerbread Oreos and vanilla extract.
Pour into prepared pan and sprinkle with crumbed cookies on top and gently press them down into the fudge a little.
Refrigerate until firm.
Store any leftovers in an air tight container
(recipe from: Culinary Concoctions from Peabody)