Lemon Meringue Pie Fudge

For the dough: Preheat oven to 350 degrees F. Spray an 8 by 8 inch pan with cooking spray or paper and spray with cooking spray for easy cleaning.

In a medium bowl, combine cookie crumbs and melted butter. Press filling into prepared pan. Bake for 10 minutes. Let cool while preparing filling.

For the caramel: Place the white chocolate chips in a medium saucepan. Add sweetened condensed milk and warm over medium heat, stirring constantly, until melted milk.

Once the mixture is melted in the pan, remove from heat and add lemon extract, lemon peel and food coloring if desired. Pour two-thirds of the base of the crust and spread. Working quickly, add the remaining in the pan chocolate marshmallow cream. Bend, being careful not to mix completely; such as marshmallow and caramel swirls. Casting and over fudge already in the pan.

Cool to room temperature and put in the fridge. Cut into squares or triangles and serve. Store covered at room temperature or in the refrigerator. The fudge will keep for 3-4 days.