Description
This easy no-bake Valentine’s Day Sugar Cookie Fudge Recipe combines creamy white chocolate, sugar cookie mix, and festive sprinkles for a quick holiday treat.
Ingredients
3 cups white chocolate chips
1 cup sugar cookie mix (Betty Crocker recommended)
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 almond bark or white chocolate
Instructions
1. In a medium double boiler or heat-safe bowl over simmering water, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
2. Stir continuously over medium heat until everything is melted and smooth.
3. Continue stirring for 2–3 minutes to fully dissolve the cookie mix.
4. Remove from heat and stir in vanilla and half the sprinkles.
5. Line a 9×9 inch pan with parchment paper and spray with cooking spray.
6. Transfer the fudge to the pan and smooth the top evenly.
7. Press remaining sprinkles into the top and refrigerate for 2–3 hours until firm.
8. Once chilled, lift the fudge out and cut into squares.
9. Melt almond bark in 30-second microwave bursts until smooth.
10. Drizzle melted bark over fudge using a zip-top bag or fork.
11. Let set completely before serving.
Notes
Store in the fridge for up to 7 days in an airtight container.
Can be frozen for up to 3 months.
Swap sprinkles for different holidays to customize.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 24g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg