Valentine’s Sugar Cookie Fudge Recipe
This Valentine’s Day Sugar Cookie Fudge recipe combines the rich creaminess of white chocolate and sweetened condensed milk with the nostalgic flavor of sugar cookie mix. Finished with festive holiday sprinkles and a smooth almond bark topping, this no-bake treat is perfect for celebrating the season with a sweet, melt-in-your-mouth dessert that’s easy to make and irresistibly delicious.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 2 hrs 25 mins
- Yield: 16 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 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
Toppings
- 1/2 cup holiday sprinkles (divided)
- 3-4 ounces almond bark or white chocolate
Instructions
- Prepare the pan: Line a 9×9 inch baking pan with parchment paper, ensuring the edges hang over the sides for easy removal later.
- Melt butter and white chocolate: In a saucepan over low heat, gently melt the unsalted butter together with the white chocolate chips, stirring frequently to prevent burning and achieve a smooth consistency.
- Combine ingredients: Remove the saucepan from heat and whisk in the sugar cookie mix and the sweetened condensed milk until the mixture is fully combined and smooth.
- Add flavor and sprinkles: Stir in the pure vanilla extract along with half of the holiday sprinkles to distribute festive color throughout the fudge mixture.
- Transfer and smooth: Pour the mixture into the prepared pan and use a spatula to smooth the top evenly for a neat finish.
- Chill to set: Place the pan in the refrigerator and chill for at least 2 hours or until the fudge is firm and set.
- Decorate and serve: Once set, cut the fudge into squares. Melt the almond bark or white chocolate separately and drizzle or spread over the fudge if desired, then sprinkle with the remaining holiday sprinkles to finish.
Notes
- Make sure to melt the white chocolate and butter over low heat to prevent burning or grainy texture.
- Line the baking pan with parchment paper for easy removal of the fudge once set.
- Refrigerate the fudge for a full 2 hours to ensure it firms up properly before cutting.
- The almond bark topping is optional but adds an extra layer of flavor and visual appeal.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
- This recipe is easy to double if you need a larger batch for parties or gift-giving.
Find it online: https://oliviabakes.com/valentines-sugar-cookie-fudge-recipe/
