Banana Wholemeal Waffles with Dried Apricot and Cranberry Sauce - Chef Recipe by Kim Brennan
From The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen (Clearview,...
225g cream cheese, room temperature
4 cups icing sugar
1 1/2 teaspoons vanilla extract
425g white chocolate, chopped
15 Oreo cookies, broken into chunks
In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Stir the melted white chocolate and 3/4 of the Oreo cookies into the cream cheese mixture.
Spread into a lined baking tray (cookie/brownie). Press the remaining cookies into the top of the fudge for aesthetics.
Chill in the fridge for at least 4 hours before cutting.
Cut into 3cm squares (or smaller - this stuff is rich!) and serve!
Credits: Karly Campbell
Photo Credits: Karly Campbell