Description

This Valentine’s Day Sugar Cookie Fudge features creamy white chocolate, sweet sugar cookie mix, and holiday sprinkles, making it a delightful treat that’s simple to prepare and perfect for any celebration.

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 while stirring continuously until melted and smooth.
Once melted, continue stirring for 2-3 minutes to ensure everything is combined well.
Remove from heat but keep on the double boiler, then add vanilla and half of the holiday sprinkles, mixing well.
Line a 9×9” baking dish with parchment paper and spray it with cooking spray.
Transfer the fudge mixture into the baking dish and smooth it out evenly.
Press the remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
Once set, lift the fudge out using the parchment paper and cut it into pieces.
Melt almond bark in a microwave-safe bowl in 30-second increments until smooth.
Transfer melted almond bark to a zippered bag, cutting off the tip to drizzle over the fudge, or use a fork if preferred.
Let the fudge cool completely before enjoying.

Notes

Make sure to stir continuously while melting to prevent burning.
For a fun twist, use different colored sprinkles to match any occasion.
Store leftover fudge in an airtight container for up to a week.

Nutrition

Serving Size: 1 piece
Calories: 150
Sugar: 18g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg