- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine
- 2/3 cup (5 fl.-oz. can) Evaporated Milk
- 2 cups (12-oz. pkg.) White Morsels (I used 4- 4oz bars Ghiradelli white chocolate)
- 1.5 cups mini marshmallows
- 3 Tbsp light corn syrup
- I package crushed Oreo's
- 1 teaspoon vanilla extract
COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in chocolate, marshmallows, corn syrup, crushed cookies (reserve about 1/4 cup to sprinkle on top) and vanilla extract. Pour into prepared pan. Sprinkle remaining crumbled cookies on top. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.
I left my cookies sort of big. The online recipe said to finely crush them. I didn't want that, I wanted to cut it up and have pieces of cookie be visible. I wanted you to get that bite that appeared to have a "whole cookie" effect. I am glad I made this choice. Fine cookie crumbs would not have been as crunchy and delightful. If you don't want to use the marshmallows and corn syrup you can substitue that with 1-7 oz jar of Marshmallow fluff. I prefer the taste of actual marshmallows to the fluff though
One thing I would change about this, is at the end I would drizzle some melted semi sweet chocolate over the top and lightly swirl it in before putting it in the fridge to cool. White chocolate is very sugary sweet and I think having the semi sweet chocolate in there to cut the sweetness would help. I'm going to go home tonight and pour some over the top and see what happens. Maybe...if I don't eat it all before then.