Valentine's Day Sugar Cookie Fudge
This Valentine’s Day Sugar Cookie Fudge combines the delicious flavors of sugar cookies with creamy fudge, making it a perfect gift for loved ones and a sweet addition to your celebrations.
Ingredients
Fudge Base
- 3 cups white chocolate chips Use high-quality white chocolate for best flavor.
- 1 cup sugar cookie mix I used Betty Crocker.
- 1 can sweetened condensed milk 14 ounces.
- 1 tablespoon unsalted butter To be melted with other ingredients.
- 1 teaspoon pure vanilla extract Adds flavor.
- 1/2 cup holiday sprinkles Divided into two portions.
Topping
- 3-4 ounces almond bark or white chocolate For drizzling on top.
Instructions
Preparation and Cooking
- In a medium-sized double boiler, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
- Heat on medium heat and stir continuously until melted and smooth.
- Once everything is melted, continue stirring for 2-3 minutes to ensure it's all combined.
- Remove from heat (keeping it on the double boiler) and add vanilla and half of the holiday sprinkles. Mix well.
- Line a 9x9-inch baking dish with parchment paper and spray well with cooking spray.
- Transfer the fudge to the baking dish and smooth it out.
- Press the remaining holiday sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
- Once the fudge has hardened, remove it from the baking dish by lifting the paper out and cut it into pieces on a hard surface.
- Melt almond bark in a microwave-safe bowl in 30-second increments until melted and smooth.
- Transfer melted almond bark to a zippered bag and cut the tip off to drizzle over fudge or use a fork to drizzle.
- Let cool completely and enjoy.
Notes
Store the fudge in an airtight container at room temperature for up to a week. For longer freshness, keep in the refrigerator. You can add nuts or crushed cookies to customize the fudge.