Cookies 'N Cream Fudge

1 cup sugar
3/4 cup butter
1 (5 oz) can evaporated milk
2 (12 oz) packages white chocolate morsels
1 (7 oz) jar marshmallow cream
3 cups coarsely crushed cream-filled sandwich cookies, divided
Pinch of salt

Line a 9 in. square baking pan with aluminum foil; 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, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Gently press remaining 1 cup cookies into fudge. Cover and chill until firm. Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.

Yields: 4 lbs

Macadamia Chip Cookies

1 cup butter or margarine, soften
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (10-12 oz.) vanilla or white chips
2 jars (3 1/4 oz. ea.) macadamia nuts, chopped
1/2 cup finely crushed peanut brittle

In a mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, nuts and peanut brittle.
Drop by rounded spoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Makes 5 1/2 Dozen

Big Orange Fudge

Orange Marbled Fudge

1 1/2 tsp. + 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 oz.) vanilla or white chips
1 jar (7 oz.) marshmallow cream
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring

Grease a 13 in. x 9 in. x 2 in. pan with 1 1/2 tsp. butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow cream until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until well blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.