Preparation:
1. Mix first 5 ingredients together in saucepan.
2. Melt mixture in pan on LOW heat, stirring constantly.
3. Line 9 inch pan with tinfoil, and thoroughly spray tinfoil with nonstick spray.
4. Pour 1/4 to 1/2 of the batter into pan.
5. On top of the batter, lay oreo cookies in rows, covering entire area.
6. Pour the remaining batter on top of the oreos.
7. Refrigerate until firm. (several hours minimum)
8. Invert pan, peel off foil, invert fudge and cut into squares. |
