Ingredients
Method
Preparation
- Prepare a medium-sized double boiler: simmer water in the bottom pan and place a heatproof bowl or top pan above it.
- Add the white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter to the top of the double boiler.
- Heat on medium and stir constantly until the chocolate is melted and the mixture is smooth.
- Continue stirring for 2–3 minutes to fully combine the ingredients and hydrate the sugar cookie mix.
- Remove the top bowl from heat but keep it over the warm double boiler while you work.
- Stir in the vanilla and half of the holiday sprinkles until evenly distributed.
- Line a 9x9” baking dish with parchment and spray the paper with cooking spray.
- Pour the fudge mixture into the pan and smooth the top with an offset spatula or the back of a spoon.
- Press the remaining sprinkles gently into the surface so they stick.
- Chill in the refrigerator for 2–3 hours, until the fudge is firm to the touch.
- Lift the parchment out of the pan and place it on a cutting board. Cut into squares on a hard surface.
- Melt the almond bark or white chocolate in a microwave-safe bowl in 30-second bursts, stirring between bursts until smooth.
- Transfer melted bark to a zip-top bag, snip a small corner, and drizzle over the fudge, or drizzle with a fork if you prefer.
- Let the drizzle set completely, then serve or package.
Nutrition
Notes
Store in an airtight container layered with parchment for up to 2 weeks. For dairy-free, use dairy-free chocolate chips, a coconut condensed milk alternative, and dairy-free butter. For variations, consider adding crushed sugar cookies or using gingerbread mix.