Valentine’s Day Sugar Cookie Fudge Recipe

Ingredients

3 cups white chocolate chips

1 cup sugar cookie mix (I used betty crocker)

1 can (14 ounces) sweetened condensed milk

1 tablespoon unsalted butter

1 teaspoon pure vanilla extract

1/2 cup holiday sprinkles (divided)

3-4 ounces of almond bark or white chocolate

Instructions

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 stirring for 2-3 minutes to be sure it’s all melted and coming together.

Remove from heat (but keep on the double boiler) and add the vanilla and half of the holiday sprinkles. Mix well.

Line a 9x9” baking dish with parchment paper and spray well with cooking spray.

Transfer fudge to the baking dish and smooth it out in the pan.

Press 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.

Melt almond bark in a microwave safe bowl in 30 second increments until melted and smooth.

Transfer almond bark to a zippered bag and cut the tip off to drizzle over fudge. You can always just use a fork to drizzle the almond bark if you prefer.

Let cool completely and enjoy.

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