Description
This Valentine’s Day Sugar Cookie Fudge is a delightful treat that combines the flavors of sugar cookies and sweet chocolate in a simple recipe, perfect for celebrating love.
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
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 completely melted and coming together.
- Remove from heat (but keep 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 well with cooking spray.
- Transfer the fudge 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, remove it from the baking dish by lifting the paper out and cut it into pieces on a hard surface.
- Melt almond bark in a microwave safe bowl in 30 second increments until melted and smooth.
- Transfer the almond bark to a zippered bag and cut the tip off to drizzle over the fudge. Alternatively, use a fork to drizzle the almond bark if preferred.
- Let cool completely and enjoy.
Notes
Make sure to use a double boiler to avoid burning the chocolate.
To streamline cleanup, line your baking dish with parchment paper before adding the fudge.
Nutrition
- Serving Size: N/A
- Calories: 255
- Sugar: 32g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg