Sugar Cookie Fudge
This sugar cookie fudge combines the creamy richness of white chocolate with the sweet flavor of sugar cookies, finished with holiday sprinkles for a delightful treat.
Ingredients
Fudge Base
- 3 cups white chocolate chips Use high-quality for better flavor
- 1 cup sugar cookie mix Betty Crocker or similar mix
- 1 can sweetened condensed milk (14 ounces)
- 1 tablespoon unsalted butter
- 1 teaspoon pure alcohol-free vanilla extract Add for aroma
- 1/2 cup holiday sprinkles Divided for folding and topping
Finishing
- 3-4 ounces almond bark or white chocolate For drizzling over fudge
Instructions
Preparation
- Set up a double boiler or heatproof bowl over simmering water.
- Combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter in the bowl.
- Heat on medium-low, stirring constantly until melted and smooth.
- Continue stirring for 2-3 minutes after melting to ensure mixture is fully integrated.
Assembly
- Remove from heat and stir in alcohol-free vanilla extract and half of the holiday sprinkles.
- Line a 9x9 inch baking dish with parchment paper and lightly spray with cooking spray.
- Transfer fudge mixture to the prepared dish, smoothing the surface.
- Press the remaining sprinkles into the top.
- Chill in refrigerator for 2-3 hours until firm.
Finishing Touches
- When set, lift fudge out and cut into squares.
- Melt almond bark or white chocolate in a microwave-safe bowl in 30-second increments and stir until smooth.
- Drizzle melted coating over fudge pieces and let set completely before serving.
Notes
For best flavor, serve at room temperature. Store in an airtight container in the refrigerator for up to 2 weeks. For long-term storage, freeze for up to 3 months.