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Sugar Cookie Fudge

Sugar cookie fudge combines white chocolate, sweetened condensed milk, and heat-treated cookie mix for a creamy, firm bite with a colorful sprinkle topping. Chill it until set, then cut it into 36 pieces.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling and setting 3 hours 10 minutes
Total Time 3 hours 33 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the fudge
  • 1 cup dry sugar cookie mix
  • 18 oz white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
For the topping
  • 2 tbsp rainbow sprinkles

Equipment

  • 1 8x8-inch pan
  • 1 baking sheet

Method
 

Make the fudge
  1. Heat the oven to 350°F.
  2. Line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
  3. Spread the sugar cookie mix in a thin layer on a parchment-lined baking sheet.
  4. Bake for 5–8 minutes, stirring halfway through, until it reaches 165°F.
  5. Let the cookie mix cool completely.
  6. Combine the white chocolate chips and sweetened condensed milk in a medium saucepan.
  7. Warm over low heat, stirring constantly, until smooth.
  8. Remove the saucepan from the heat and stir in the cooled cookie mix, vanilla extract, and almond extract until evenly combined.
  9. Spread the mixture in the prepared pan.
Top and chill
  1. Sprinkle the rainbow sprinkles evenly over the fudge.
  2. Gently press the sprinkles into the surface.
  3. Refrigerate for at least 3 hours, until firm.
  4. Let stand at room temperature for 10 minutes.
  5. Lift out and cut into 36 pieces.

Notes

For clean cuts, use the parchment overhang to lift out the fudge. Store covered in the refrigerator for up to 1 week; freeze for up to 2 months. For a nut-free option, omit the almond extract.