| 1 | Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. |
| 2 | In large heavy duty saucepan, combine sugar, margarine, and milk. |
| 3 | Bring to a boil over medium heat, stirring constantly. |
| 4 | Continue boiling 3 minutes over medium heat, stirring constantly. |
| 5 | Remove from heat. |
| 6 | Add marshmallow creme, candy coating and vanilla; blend until smooth. |
| 7 | Pour half of mixture into foil-lined pan. |
| 8 | Sprinkle cookie pieces over entire surface. |
| 9 | Top with remaining mixture. |
| 10 | Cool to room temperature. |
| 11 | Refrigerate 1 to 2 hours or until set. |
| 12 | Remove fudge from pan by lifting foil; remove foil from fudge. |
| 13 | Using large knife, cut into squares. |
| 14 | Store in refrigerator. |
| 15 | Makes 36 squares (about 1-?pounds). |
