- Saltine crackers (enough to cover the bottom of an 8×8” baking dish)
- ½ cup butter
- ½ cup light brown sugar, packed
- 2/3 cup sweetened condensed milk
- 3 cups white chocolate chips
- 1 ½ TBSP butter
- Dash of salt
- 1 cup sweetened condensed milk
- 1 ½ cups marshmallow cream
- 1 – 3.4 oz. instant cheesecake pudding mix
- 1 cup chopped pecans
Preheat oven to 425 degrees and line an 8×8” square baking dish with aluminum foil. Spray the foil with a non-stick cooking spray.
Place the saltine crackers in an even layer across the bottom of the prepared baking dish (You may have to break a few crackers in half to fill in the edge of the pan). Now, in a medium size saucepan, over a medium-high heat, bring the butter and brown sugar to a boil. Make sure to stir the ingredients around and continue to boil for around another 5 minutes or so. Cook until the mixture turns a nice caramel color. It’s important to not under cook it, otherwise it won’t caramelize the way it should, be patient.
Once ready, remove the pan from the heat, and stir in the condensed milk. Pour the sauce over the crackers and bake for 10 minutes. When done, remove from the oven and set aside to cool.
In a medium saucepan, set over a medium heat, combine the white chocolate chips, butter, salt, and condensed milk. While this is cooking, make sure to stir the ingredients around until they are completely melted and smooth. Next, add in the instant pudding mix, and stir around until it’s dissolved. After that, add the marshmallow, and once again stir the mixture around until it’s completely dissolved.
Once ready, pour the cheesecake fudge mixture over the prepared crust. Smooth around with a spatula. Now, sprinkle on the chopped pecan pieces and press down with your hands. Place the prepared fudge in refrigerator and allow to set, this will take 3-4 hours or more. Don’t rush it.
After the fudge has had time to cool completely, and harden, remove the pan from the fridge. Take off the tin foil and cut the fudge into small cubes. Enjoy!