Sugar Cookie Fudge

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This irresistibly easy Sugar Cookie Fudge combines the nostalgic flavors of sugar cookies with a rich, creamy fudge texture, topped with festive sprinkles.

Prep Time15

Cook Time5

Total Time4

Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Servings: squares

Calories: 150kcal

Equipment

Medium Saucepan
8x8-inch baking dish
Spatula

Ingredients

14 oz sweetened condensed milk
2.5 cups white chocolate chips Use high-quality for best results.
1.5 cups sugar cookie mix Can substitute with gluten-free mix if needed.
2 tablespoons butter Add to melted mixture.
as needed sprinkles For topping.

Instructions

Prepare an 8x8-inch square baking dish by lining it with aluminum foil or parchment paper. Butter the lining or spray with nonstick cooking spray for easy fudge removal.
In a medium saucepan, pour in the sweetened condensed milk. Heat over medium, stirring constantly, until warmed through—this will take about 3-5 minutes. Be sure not to let it boil!
Add the white chocolate chips to the warm milk, continuing to stir until the chips are completely melted and the mixture is smooth.
Remove the saucepan from the heat. Immediately add the butter and sugar cookie mix, stirring until everything is well combined and no lumps remain.
Quickly pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
Cover the surface generously with colorful sprinkles for a pop of fun and flavor.
Place the dish in the refrigerator and let the fudge set for at least 4 hours (overnight is even better if you can wait).
Remove from the refrigerator about 30 minutes before cutting for easier slicing. Cut into 16 even squares.
Store leftovers in an airtight container at room temperature or in the fridge, as desired.

Notes

Store Sugar Cookie Fudge in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, wrap in plastic and freeze for up to 2 months.

Nutrition