Sugar Cookie Fudge

Name: Sugar Cookie Fudge
Yield: 16 - 25 pieces
Ingredients: 1 can (300 ml) sweetened condensed Canadian milk; 625 ml (2 ½ cups) white chocolate chips; 45 ml (3 tbsp) Canadian butter; 310 ml (1 ¼ cups) sugar cookie mix; Sprinkles

Sometimes, even after a multiple-course holiday meal, you feel like there’s still room for a little something sweet, right? Fudge is the ideal Christmas treat for those holiday cravings, and this Sugar Cookie Fudge recipe is the perfect mix of tried-and-true fudge and Christmas cookies. Yummy!

Bookmark this recipe, because you will go back to it. This deliciously updated fudge is a perfect Christmas treat to bring over when visiting family or friends during the holidays. If you’re wondering what to whip up for your company’s holiday potluck, look no further! And above all, this easy Christmas dessert recipe needs no baking, and can be prepared smoothly with/by children. The only question is: how fast will they disappear?

Tip: Stock up on the ingredients so you’re ready to whip up another batch whenever the need (or the craving!) arises!

Prep: 10 minutes
Refrigeration: 3 hours

Yields 16 - 25 pieces

Ingredients

1 can (300 ml) sweetened condensed Canadian milk
625 ml (2 ½ cups) white chocolate chips
45 ml (3 tbsp) Canadian butter
310 ml (1 ¼ cups) sugar cookie mix
Sprinkles

READY FOR REWARDS?

Preparation

Preheat oven to 350F.

Spread the sugar cookie mix on a baking sheet in a thin layer. Cook for 5 minutes then allow to cool completely before using. This will eliminate any potential bacteria.

Line a 8 x 8 inch (20 x 20 cm) baking pan with parchment paper. Spray a small amount of non stick cooking spray and set aside.

In a medium size pot, add the condensed milk. Heat over low-medium heat until the milk becomes thinner and warm. Stir in the white chocolate chips and butter until melted. Then add in the sugar cookie mix. Batter will be thick and gooey.

Once batter is smooth, stir in sprinkles of your choice.

Pour the mixture into the lined baking pan and add extra sprinkles on top. Refrigerate for minimum of 3 hours, preferably overnight. Slice into 16 or 25 pieces and enjoy!