Instructions

1. Line an 8-inch (or 9-inch) square baking dish with parchment paper or foil. Set aside.
2. In a large mixing bowl, attached to an electric mixer, add white chocolate chips, marshmallow cream, peppermint, and food coloring. Set aside.
3. In a medium saucepan, melt butter with sugar, heavy cream, butter and salt. Cook and stir over medium high heat until mixture begins to boil.
4. Once boiling, set timer for 5 minutes, and continue stirring while mixture boils.
5. Remove from heat and pour over ingredients in mixing bowl. Turn mixer on low and blend for about 1-2 minutes, until fudge is creamy and white chocolate is completely melted. Fold in crushed Oreo cookies.
6. Immediately pour into prepared baking dish. Allow to set at room temperature for 2 hours. Cut into bite size pieces and store in airtight container for up to two weeks at room temperature. ENJOY!