Description
This Valentine’s Day Sugar Cookie Fudge combines creamy white chocolate, festive sprinkles, and nostalgic sugar cookie flavor. It’s quick to make and perfect for sharing or treating yourself.
Ingredients
Scale
- 3 cups white chocolate chips
- 1 cup sugar cookie mix
- 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
Instructions
- Melt white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter in a double boiler for 5-7 minutes until smooth.
- Stir additional 2-3 minutes, then add vanilla and half of the sprinkles.
- Line a baking dish with parchment paper and spray with cooking spray.
- Pour the mixture into the dish, smooth the top, and press remaining sprinkles into it.
- Chill in the refrigerator for 2-3 hours until firm.
- Melt almond bark in the microwave and drizzle it over the fudge.
- Allow the drizzle to harden before cutting into squares.
Notes
Use high-quality chocolate chips for best results.
To make it gluten-free, substitute with a gluten-free sugar cookie mix.
Chill longer if the fudge is too soft.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg