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Instant Pot Cookies and Cream Fudge Recipe

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This recipe for Instant Pot Cookies and Cream Fudge is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
⅓ cup water
1 stick butter sliced, room temperature
2 cups white chocolate chips
1 cup dry milk powder
1 teaspoon vanilla extract
15 chocolate sandwich cookies chopped
2 chocolate sandwich cookies finely chopped, garnish

Directions:
Directions:
Add the sugar and water to the instant pot and mix well.
Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. Quick-release pressure.
Add the room temperature butter slices, white chocolate chips, milk powder, and vanilla extract to the pot and quickly stir until well combined.
Add the 15 chopped cookies and fold them in until combined.
Pour the mixture into a parchment-lined 8x8 inch pan with 1-inch overhang of parchment and smooth it out with a spatula if needed.
Top with the remaining 2 chopped cookies.
Let the fudge cool down on a wire rack (white chocolate cools down quickly, this should take about 5-10 minutes), then put it in the fridge for 3 hours to set.
Lift from the pan using parchment then cut into small squares.

 

 

 

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