Sugar Cookie Fudge

5 from 10 votes

This Sugar Cookie Fudge is so easy to make and super festive. If you are looking for a sweet treat to enjoy this winter, this is the recipe for you.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Servings: Squares

Calories: 250kcal

Line an 8x8 inch baking pan with parchment paper.
Crush sugar cookies.
Fill a pot with about 1-2 inches of water.
Pour the white chocolate and butter into a glass or metal bowl that will fit over the pot, but not touch the water.
Place bowl over pot. Heat on medium/low heat until melted, stirring often.
Remove bowl from heat; add marshmallow fluff and sweetened condensed milk. Stir well.
Add crushed sugar cookies. Stir until well combined.
Pour mixture into parchment paper lined pan. Spread evenly.
Top with sprinkles, covering the entire surface of the fudge. Press down with fingers.
Cover pan with foil, and refrigerate overnight.

Be sure to use parchment paper when lining your baking pan. This will help you to easily remove the fudge from the pan.
Make sure that you melt the chocolate slowly and stir often. This will help prevent it from burning.
When adding in the sprinkles, press them down with your fingers so they stick to the top of the fudge.
Once you have added all your ingredients and spread it into the pan, cover it with foil or plastic wrap and let it chill overnight. This will help all the flavors meld together.
If you want to use a sugar cookie mix, be sure to bake them according to the package directions first.
Make sure that you do not turn your stove on higher than medium heat because you don't want to scorch the chocolate.
If you want to add a little more flavor, you can add a dash of vanilla extract to the fudge.
This makes for an excellent edible gift for teachers and neighbors.