Ingredients
Method
Preparation
- In a medium-sized double boiler saucepan, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter.
- Heat on medium heat and stir continuously until melted and smooth.
- Once everything is melted, continue to stir for 2-3 minutes to ensure it all comes together.
- Remove from heat (but keep on the double boiler) and add the vanilla and half of the holiday sprinkles. Mix well.
Setting
- Line a 9x9” baking dish with parchment paper and spray well with cooking spray.
- Transfer the fudge to the baking dish and smooth it out in the pan.
- Press the remaining sprinkles into the top of the fudge and chill in the refrigerator for 2-3 hours.
- Once the fudge has hardened, remove it from the baking dish by lifting the paper out and cut it into pieces on a hard surface.
Drizzling
- Melt almond bark in a microwave-safe bowl in 30-second increments until melted and smooth.
- Transfer the almond bark to a zippered bag and cut the tip off to drizzle over the fudge. You can also use a fork to drizzle if you prefer.
- Let cool completely and enjoy.
Notes
Store the fudge in an airtight container at room temperature for up to a week. It can be refrigerated for up to two weeks. Make sure to stir continuously while melting to avoid burning. Use festive sprinkles for a festive look.
