Get the Recipe: Sugar Cookie Fudge Recipe
Creamy, no-bake Sugar Cookie Fudge is the perfect festive treat for holiday dessert trays and thoughtful homemade gifts.
Ingredients
- 2 ½ cups white chocolate chips
- 1 14-oz can sweetened condensed milk
- 2 tbsp unsalted butter, cubed
- 1 cup sugar cookie mix, heat treated* I used gluten-free Betty Crocker's
- 2 tsp vanilla extract
- ⅛ tsp almond extract
- 2 tbsp sprinkles
Instructions
- Line an 8x8 pan with parchment and set aside.
- Add the white chocolate chips, sweetened condensed milk, and butter to a medium saucepan and heat over medium-low heat until melted and smooth, stirring frequently.
- Stir in the heat treated sugar cookie mix and extracts and remove from heat.
- Pour the fudge mixture into the prepared pan and sprinkle evenly with sprinkles. Cover and refrigerate for at least 4 hours.
- Cut into squares and serve!
Notes
- * Heat treat the sugar cookie mix in the microwave. Pour it into a microwave safe bowl and heat in 30 second increments, stirring after each 30 second increment until it reached 165 degrees. This is for food safety and to avoid food borne illness.
- You can stir in the sprinkles if desired after stirring in the sugar cookie mix and extracts. I prefer them on top, though.
- Store at room temperature wrapped in wax paper and an airtight container for up to 7 days.
Serving: 1 square (2" x 2"), Calories: 316kcal, Carbohydrates: 44.5g, Protein: 4.5g, Fat: 14.3g, Cholesterol: 20.8mg, Sodium: 126.6mg, Fiber: 0.1g, Sugar: 39.7g
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