Christmas Cookie Fudge
This Christmas Cookie Fudge is so simple to make! Festive, fun, and comes together in just a few minutes. A great no stress holiday dessert!
Servings: 48 pieces
Calories: 105kcal
Equipment
- microwave-safe bowl
- Parchment Paper
- 8x8 baking dish
Ingredients
- 14 ounces sweetened condensed milk
- 2 ½ cups white chocolate chips
- 2 tablespoons salted butter
- 1 ¼ cup dry sugar cookie mix
- Sprinkles
Instructions
- Prepare an 8 or 9 inch square baking pan with parchment paper. Spritz with nonstick cooking spray.
- Place all of the ingredients EXCEPT the sprinkles into a microwave safe bowl. Heat on high for 1 minute. Stir vigorously to allow the chocolate to continue melting from the residual heat. Return to the microwave and heat in 15 second increments, if needed, stirring after each heating to avoid overcooking the chocolate.
- Stir in the sprinkles, reserving some for the top.
- Transfer the mixture into the prepared baking dish. Top with additional sprinkles.
- Cover and chill in the refrigerator for 2 to 3 hours.
- Use the parchment paper to lift the fudge from the baking dish. Cut into squares and serve.
- To make on the stovetop:
- In a saucepan over low heat, add the sweetened condensed milk, white chocolate chips, and butter. Stir constantly until melted.
- Add the cookie mix and stir until well blended.
- Stir in the sprinkles, reserving some for the top.
- Transfer the mixture into the prepared baking dish. Top with additional sprinkles.
Notes
- Make sure to line your dish with parchment paper. This allows you to remove the fudge and neatly slice it.
- You can also double the recipe if you want and use a 9x13 pan instead of a square pan.
Nutrition
Serving: 1Piece | Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 40mg | Potassium: 58mg | Fiber: 0.02g | Sugar: 13g | Vitamin A: 39IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 0.1mg