Description

This delightful Valentine’s Day Sugar Cookie Fudge blends white chocolate and sugar cookie mix for a treat that’s sweet, festive, and easy to make. With festive holiday sprinkles, this dessert is perfect for sharing or for your own indulgence!

Ingredients

Scale

3 cups white chocolate chips
1 cup sugar cookie mix (i used betty crocker)
1 can (14 ounces) sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/2 cup holiday sprinkles (divided)
3–4 ounces of almond bark or white chocolate

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Instructions

In a medium-sized double boiler saucepan, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
Heat on medium heat and stir continuously until melted and smooth.
Once fully melted, keep stirring for 2-3 minutes for thorough mixing.
Remove from heat (while still on the double boiler) and add vanilla and half of the holiday sprinkles. Mix until combined.
Line a 9×9 inch baking dish with parchment paper and spray with cooking spray.
Transfer the fudge mixture to the prepared baking dish, smoothing it out evenly.
Press the remaining sprinkles into the top of the fudge and refrigerate for 2-3 hours until set.
Once hardened, lift the fudge out of the baking dish using the parchment paper and cut into pieces.
Melt almond bark in a microwave-safe bowl in 30-second intervals until smooth.
Pour the melted almond bark into a zippered bag, snip the tip, and drizzle over the fudge. Alternatively, use a fork to drizzle it if desired.
Allow to cool completely and enjoy.

Notes

Using a double boiler is essential for melting the chocolate smoothly without burning it.
Ensure the baking dish is well-prepared to prevent sticking when removing the fudge.
Customize the sprinkles according to the occasion for added flair.

Nutrition

Serving Size: 1 piece
Calories: 200
Sugar: 24g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg