Description

This Easy Sugar Cookie Fudge is a luscious, no-bake treat combining creamy white chocolate, sweetened condensed milk, and crunchy sugar cookie crumbs. Quick to prepare and perfect for festive occasions, it sets beautifully in the fridge and can be topped with colorful sprinkles for a fun, delicious finish.

Ingredients

Fudge Base

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Add-ins and Topping

1/2 cup sugar cookie crumbs (from baked cookies)
Sprinkles, for topping

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Instructions

Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal of the fudge once set.
Heat the Fudge Mixture: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is fully melted and smooth, ensuring no burning occurs.
Add Flavorings and Cookie Crumbs: Remove the saucepan from heat, then stir in the vanilla extract, optional almond extract, and sugar cookie crumbs until they are evenly incorporated throughout the fudge mixture.
Transfer to Baking Dish: Pour the fudge mixture into the prepared dish and spread it evenly using a spatula to create a smooth surface.
Add Sprinkles: Sprinkle your choice of colorful sprinkles over the top and gently press them into the fudge to help them adhere.
Chill to Set: Refrigerate the fudge for 2 to 3 hours, or until it is firm enough to cut into squares.
Cut and Serve: Use the parchment paper overhang to carefully lift the fudge out of the dish. Cut into 16 equal squares and serve.

Notes

Ensure continuous stirring while melting the chocolate mixture to prevent burning.
For best texture, use fresh sugar cookie crumbs from recently baked cookies rather than stale crumbs.
The almond extract is optional but adds a nice complementary flavor to the vanilla.
Store leftovers in an airtight container in the refrigerator for up to one week.
To soften the fudge before serving if it’s too hard, let it sit at room temperature for 10 minutes.