Sugar Cookie Fudge (Print Version)
# Ingredients:
01 -
2 packages of sugar cookie mix (6.25 ounces each).
02 -
1/4 cup (57g) plain unsalted butter.
03 -
5 cups (850g) of white chocolate chips.
04 -
2 cans (14 ounces per can) of sweetened condensed milk.
05 -
1 teaspoon of vanilla extract.
06 -
2 tablespoons of festive sprinkles for topping.
# Instructions:
01 -
Cover the inside of an 8x8-inch pan with parchment paper.
02 -
In a saucepan, warm the sweetened condensed milk on a medium-low heat.
03 -
Mix in the sugar cookie mix and stir until everything blends together.
04 -
Toss in white chocolate, butter, and vanilla. Stir until smooth and melted.
05 -
Spread mixture into the prepared pan, sprinkle on the toppings. Allow it to rest for 4 hours at room temperature or refrigerate for a quicker setup.
06 -
Slice into squares and serve when ready at room temperature.
# Notes:
01 -
Store in the freezer for up to 3 months.
02 -
Condensed milk is required—don't use evaporated milk.
03 -
Tastes best when kept at room temperature before serving.