Valentine's Day Sugar Cookie Fudge
A delightful and festive fudge perfect for Valentine's Day, combining white chocolate and sugar cookie flavors, topped with colorful sprinkles.
Ingredients
Fudge Mixture
- 3 cups white chocolate chips Use quality white chocolate chips for best flavor.
- 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; reserve half for topping.
- 3-4 ounces almond bark or white chocolate For drizzling.
Instructions
Preparation
- 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.
- Continue stirring for 2-3 minutes to ensure all ingredients are combined.
- Remove from heat (keep on double boiler) and add vanilla and half of the holiday sprinkles. Mix well.
- Line a 9×9” baking dish with parchment paper and spray well with cooking spray.
- Transfer fudge mixture to the baking dish and smooth it out.
- Press remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
Finishing Touches
- Once the fudge has hardened, lift it out of the baking dish using the parchment paper and cut into pieces.
- Melt almond bark in a microwave-safe bowl in 30-second increments until melted and smooth.
- Transfer almond bark to a zippered bag, cut the tip off, and drizzle over fudge. A fork can also be used for drizzling.
- Let cool completely and enjoy.
Notes
Store any leftover fudge in an airtight container at room temperature for up to one week. For longer freshness, refrigerate but allow it to sit out before serving.