Ingredients
For the Crust and Filling:
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- 16 saltine crackers
- 1/2 cup butter
- 1/2 cup light brown sugar, packed
- 2/3 cup sweetened condensed milk
For the Cheesecake Fudge:
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- 3 cups white chocolate chips
- 1-1/2 tablespoons butter
- pinch of salt
- 1 cup sweetened condensed milk
- 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
- 1 – 3.4 ounce instant cheesecake pudding mix, DRY
NOTE: If you can’t find cheesecake pudding you can substitute with vanilla pudding.
- 1 cup pecans, chopped
Instructions
For the Crust and Filling:
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- Preheat oven to 425 degrees.
- Line a 8×8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
- Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
- In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
TIP: Make sure the sugar mixture is at a COMPLETE BOIL before cooking to the 2 minutes.
-
- Cook for 2 minutes.
- REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
- Slowly pour over crackers.
- Use a spatula to make sure all the crackers are covered.
- Bake 10 minutes.
- Set aside and make fudge topping.
For the Cheesecake Fudge:
- In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
- Add the marshmallow; stir until melted and smooth.
- Pour hot fudge over filling. Smooth using an off set spatula.
- Sprinkle on pecans, press down with the palm of your hand.
- Refrigerate until set (at least 2 hours or overnight).
- Remove from refrigerator.
- Carefully remove foil making sure to get all the pieces and cut into small squares.
- Store at room temperature.
source familyfeast