Sugar Cookie Fudge with Sprinkles (No Bake)
This Sugar Cookie Fudge with Sprinkles is SO EASY! A no-bake, creamy fudge bursting with sugar cookie flavor and festive sprinkles—perfect for any celebration.
Equipment
- Mixing Bowl
- Spatula
- 8x8 Inch Pan
- Parchment Paper
- Measuring cups and spoons
- Refrigerator
Ingredients
- 2 cups Sugar Cookie Mix no baking powder or soda
- 1 cup Sweetened Condensed Milk
- 1/2 cup Butter softened
- 1 teaspoon Vanilla Extract
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Sprinkles colorful confetti
Instructions
- Line an 8x8 inch square pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, beat together the softened butter and sweetened condensed milk until smooth and creamy.
- Stir in the vanilla extract. Gradually add the sugar cookie mix, folding it in gently until fully incorporated and dough-like.
- Fold in the mini chocolate chips and half of the sprinkles evenly without melting the chips or dulling the sprinkles.
- Transfer the mixture into the prepared pan and press firmly and evenly to create a smooth surface.
- Sprinkle the remaining sprinkles evenly over the top, pressing them lightly into the surface.
- Refrigerate the fudge for at least 2 hours, or until firm.
- Once set, lift the fudge out using the parchment paper overhang, slice into small squares, and serve.
Notes
- Use a sharp knife warmed under hot water for clean fudge slices without crumbling.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Freeze fudge for up to 2 months; thaw overnight in the refrigerator before serving.