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Valentine's Day Sugar Cookie Fudge

A delicious, creamy fudge that combines the flavors of sugar cookies with festive sprinkles, perfect for Valentine's Day or any celebration.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups white chocolate chips
  • 1 cup sugar cookie mix (I used Betty Crocker)
  • 14 ounces sweetened condensed milk 1 can
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup holiday sprinkles (divided)
  • 3-4 ounces almond bark or white chocolate

Method
 

Preparation
  1. In a medium-sized double boiler saucepan, combine the white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
  2. Heat on medium heat and stir continuously until melted and smooth.
  3. Once everything is melted, continue stirring for 2-3 minutes to ensure it’s fully melted and combined.
  4. Remove from heat (but keep on the double boiler) and add the vanilla and half of the holiday sprinkles. Mix well.
  5. Line a 9x9” baking dish with parchment paper and spray it well with cooking spray.
  6. Transfer the fudge mixture to the baking dish and smooth it out evenly.
  7. Press the remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
  8. Once the fudge has hardened, lift it out using the parchment paper and cut it into pieces on a hard surface.
  9. Melt the almond bark in a microwave-safe bowl in 30-second increments until melted and smooth.
  10. Transfer the almond bark to a zippered bag and cut the tip off to drizzle over the fudge. You can also use a fork to drizzle if you prefer.
  11. Let cool completely and enjoy.

Notes

Store in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. Stir continuously to avoid burning the chocolate and use parchment paper for easy removal.