Ingredients
Scale
- 1 (14-ounce) can sweetened condensed milk
- 2½ cups white chocolate chips
- 1¼ cups sugar cookie mix (I suggest heat-treating the mix — see note)
- 2 tablespoons unsalted butter
- Christmas sprinkles (to taste)
Note: If you’re using store-bought dry cookie mix, heat-treat the flour according to package or food-safety guidance before using (this helps remove any bacteria from raw flour).
Instructions
- Line a 9×9-inch pan with parchment, letting the paper hang over two opposite sides for easy removal. Lightly mist the parchment with nonstick spray and set the pan aside.
- Place a medium saucepan over medium-low heat. Pour in the sweetened condensed milk and warm it, stirring often so it doesn’t scorch.
- Add the white chocolate chips and butter to the pan. Stir continuously until the chocolate and butter have melted and the mixture becomes glossy and even.
- Stir in the sugar cookie mix a little at a time until fully incorporated and smooth. Remove the pan from the heat.
- Fold in a generous handful of sprinkles, reserving some to scatter on top.
- Transfer the mixture to the prepared pan and press it level. Sprinkle the remaining decorations over the surface and gently press them in so they stick.
- Chill in the refrigerator until firm — at least 2 hours, but overnight is best. Lift the slab from the pan using the parchment overhang and slice into small squares.
- Store the pieces in an airtight container at room temperature for a few days or in the fridge for longer freshness.
Notes
Quick tips: keep the heat low while melting to prevent grainy texture, and cut the fudge when it’s fully set for neat edges. Enjoy!