1 cup sugar ▢1/2 cup heavy whipping cream ▢1/2 tsp salt ▢1/2 cup butter ▢1 bag white chocolate chips ▢7 oz Marshmallow Fluff ▢1/2 cup Andes Peppermint Crunch Bits ▢10-12 Oreo (we used the holiday Oreo with red filling) crushed
In a 9-by-9-inch pan, place the parchment paper to begin. This prevents any stickiness of the fudge to the pan.
In a large bowl, combine the white chocolate morsels and marshmallow fluff.
Melt the butter, sugar, heavy cream, and salt in a saucepan over medium heat until the mixture begins to simmer. The cooking time is five minutes.
Using a mixer, combine the hot substance with the chocolate pieces until the mixture is smooth and creamy.
Combine all of the pulverized Oreo and half of the peppermint Crunch Bits by folding. Transfer to a pan.
The remaining peppermint crunch pieces should be sprinkled on top. Apply some pressure downwards. Refrigerate for three to five hours to allow it to congeal. I hope you enjoy it!