Ingredients
Method
Preparation
- In a medium-sized double boiler saucepan, combine the white chocolate chips, sugar cookie mix, sweetened condensed milk, and unsalted butter.
- Heat on medium heat and stir continuously until the mixture is melted and smooth.
- After everything melts together, keep stirring for another 2-3 minutes to ensure it’s well mixed and creamy.
- Remove the saucepan from the heat but keep it on the double boiler. Add the pure vanilla extract and half of the holiday sprinkles. Mix well.
- Line a 9x9” baking dish with parchment paper. Spray the paper with cooking spray to prevent sticking.
- Transfer the fudge mixture to the lined baking dish and press it down to smooth it evenly across the pan.
- Press the remaining holiday sprinkles into the top of the fudge to add a festive touch.
- Chill the fudge in the refrigerator for 2-3 hours or until it hardens.
- Once hardened, lift the fudge out of the baking dish using the parchment paper and place it on a hard surface.
- Use a knife to cut it into squares or rectangles, depending on your preference.
- Melt the almond bark in a microwave-safe bowl in 30-second increments until it is smooth and completely melted.
- Transfer the melted almond bark to a zippered bag. Snip off a small corner of the bag to drizzle the almond bark over the fudge.
- Let the fudge cool completely after drizzling and enjoy your sweet treat!
Notes
Store in an airtight container at room temperature for up to a week. You can freeze the fudge for up to three months. Thaw as needed.