Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. For extra non-stick insurance, lightly grease the parchment paper and the exposed edges of the pan with the softened butter.1 tablespoon unsalted butter
- In a medium microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Microwave in 30-second intervals, stirring well after each interval, until the white chocolate is completely melted and the mixture is smooth and creamy. Be careful not to overheat, as white chocolate can scorch easily.1 package white chocolate chips, 1 can sweetened condensed milk
- Stir in the pure vanilla extract and, if using, the almond extract until thoroughly combined. These extracts will enhance the sweet, buttery notes of the sugar cookies.1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract
- Gently fold in the finely crushed sugar cookies. You want them to be evenly distributed throughout the fudge mixture, creating those delightful sugar cookie pockets. Don't overmix; a few light folds are perfect.1 cup finely crushed sugar cookies
- Add about half of the Valentine's Day sprinkles to the fudge mixture and gently fold them in. Reserve the remaining sprinkles for topping.1/2 cup Valentine's Day sprinkles
- Pour the fudge mixture into the prepared baking pan. Use a spatula or an offset spatula to spread it evenly into all corners of the pan.
- Immediately after spreading, generously sprinkle the remaining Valentine's Day sprinkles over the top of the fudge. Gently press them down slightly so they adhere to the surface.1/2 cup Valentine's Day sprinkles
- Cover the pan loosely with plastic wrap and refrigerate for at least 2-3 hours, or until the fudge is firm and set. For best results, chill until it’s completely solid.
- Once the fudge is firm, use the parchment paper overhang to carefully lift the entire block of fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into small, bite-sized squares. Wipe the knife clean between cuts for the neatest pieces.
Notes
Store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze for up to 2-3 months.
