Description

This Valentine’s Day Sugar Cookie Fudge is a delightful treat that combines the creamy sweetness of white chocolate with the fun of sugar cookie mix and colorful sprinkles. It’s easy to make, requires just a few ingredients, and is perfect for celebrating with loved ones or satisfying your sweet tooth.

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

Cook Mode Prevent your screen from going dark

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 everything is melted, continue stirring for 2-3 minutes to ensure it’s all melted and well combined.
Remove from heat (keeping it on the double boiler) and add the vanilla and half of the holiday sprinkles. Mix well.
Line a 9×9” baking dish with parchment paper and spray with cooking spray.
Transfer the fudge mixture to the baking dish and smooth it out evenly.
Press the remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
Once hardened, remove it from the baking dish by lifting out the parchment paper and cut into pieces on a hard surface.
Melt the almond bark in a microwave-safe bowl in 30-second increments until melted and smooth.
Transfer the melted almond bark to a zippered bag and cut the tip off to drizzle over the fudge. Alternatively, use a fork for drizzling.
Let cool completely and enjoy.

Notes

Ensure the double boiler is at a gentle simmer to avoid burning the chocolate.
For variety, try adding different sprinkles or flavor extracts in place of vanilla.
Store any leftover fudge in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 piece
Calories: 150
Sugar: 16g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg