This Christmas cookie fudge is creamy, sweet, and super easy because December is exhausting. White chocolate, sprinkles, and pure holiday mischief in one pan. Melts in your mouth, vanishes on the counter.
1 ¼cupsugar cookie mixheat-treated. *Instructions in notes
2tablespoonsbutter
¼teaspoonvanilla
⅛teaspoonalmond extract
Christmas sprinkles
Instructions
Press parchment paper evenly into a 9x9-inch baking dish.
Spray with non-stick cooking spray.
Set aside.
Add the sweetened condensed milk to a microwave safe bowl.
Heat in the microwave until it is very hot, about 2 minutes on high.
Stir in the white chocolate chips, heat-treated sugar cookie mix, butter, vanilla, and almond extract.
Stir until the white chocolate is melted and the mixture is very smooth.
Remove from heat.
**Pour into the prepared pan.
Top with sprinkles.
Cover with plastic wrap and refrigerate overnight.
Cut into squares and serve.
Video
Notes
Storage:Store in an airtight container, on a platter covered tightly in plastic wrap, or in a sealable bag. It'll keep at room temperature for up to a week.How to heat treat baking mixBaking mixes contain raw flour which should be heat-treated before eating. Heating it to 165°F will kill any potentially harmful bacteria that may be present. Heat-treat the mix in the oven by spreading it onto a baking sheet and baking the dry mix at 350°F for 5 minutes, or until it reaches 165°F on an instant-read thermometer.Tips
We heat-treat the sugar cookie mix to 165 degrees F to kill any potentially harmful bacteria in the raw flour.
The sugar cookie mix may clump up a bit after being heated. Whisk it thoroughly into the melted ingredients for smooth ‘n creamy fudge.