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Valentine's sugar cookie fudge topped with heart sprinkles on a plate

Sugar Cookie Fudge

A delightful no-bake dessert that combines the classic flavors of sugar cookies in a creamy fudge format, perfect for sharing on Valentine's Day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Fudge Ingredients
  • 3 cups white chocolate chips
  • 1 cup sugar cookie mix (I used Betty Crocker)
  • 14 ounces sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup holiday sprinkles (divided)
  • 3-4 ounces almond bark or white chocolate

Method
 

Preparation
  1. In a medium-sized double boiler saucepan, combine the white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
  2. Heat on medium heat, stirring continuously until the mixture is melted and smooth.
  3. Continue stirring for an additional 2-3 minutes to ensure everything is well combined.
  4. Remove from heat (but keep on the double boiler) and add the vanilla and half of the holiday sprinkles. Mix thoroughly.
  5. Line a 9x9” baking dish with parchment paper, and spray it well with cooking spray.
  6. Transfer the fudge to the baking dish and smooth it out evenly.
  7. Press remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
  8. Once set, lift the fudge from the dish using the parchment paper and cut it into squares.
  9. Melt the almond bark in a microwave-safe bowl in 30-second increments until smooth.
  10. Transfer melted almond bark to a zippered bag, cutting tip off to drizzle over fudge. Alternatively, use a fork for drizzling.
  11. Allow to cool completely and enjoy!

Notes

For gift packaging, consider boxing pieces for friends or loved ones. This fudge pairs well with coffee or can be a feature on a dessert board.