Description

This Valentine’s Day Sugar Cookie Fudge is a delightful treat that combines the creamy flavor of white chocolate with the sweetness of sugar cookies. It’s easy to make and perfect for sharing on Valentine’s Day or any festive occasion!

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

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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 combined.
Remove from heat but keep on double boiler, then add the vanilla and half of the holiday sprinkles. Mix well.
Line a 9×9” baking dish with parchment paper and spray it well with cooking spray.
Transfer the fudge mixture to the baking dish and smooth it out in the pan.
Press the remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
Once the fudge has hardened, lift it out of the baking dish using the parchment paper and cut it 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, cut the tip off, and drizzle over the fudge. Alternatively, use a fork to drizzle the almond bark if preferred.
Let cool completely and enjoy.

Notes

Make sure to stir continuously to avoid burning the chocolate.
You can use any type of holiday sprinkles to decorate the fudge.
For a richer flavor, you can add a pinch of salt to the mixture.

Nutrition

Serving Size: 1 piece
Calories: 150
Sugar: 14g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg