Mrs. Claus' Christmas Cookie Fudge
Mrs. Claus' Christmas Cookie Fudge is one of the best Christmas dessert recipes you'll ever come across. Not only is this easy fudge recipe from Mrs. Claus' recipe box, but it's also on Santa's nice list!
This fudge has a white chocolate base that's enhanced with a bit of almond extract to really bring out all of its sweetness. The almond extract also makes the fudge taste a bit like a batch of spritz Christmas cookies. It's not too overwhelming and combines well with a bit of vanilla, but still stands out on its own.
One of the best parts about this fudge recipe is that you can use pieces of your favorite homemade Christmas cookies to make it! While we used Biscoff cookies, you could use any of your favorite Christmas cookies, including spritz, criss-cross, gingerbread, and molasses. The possibilities for this delicious fudge recipe are practically endless!
Preparation Time20 min
Chilling Time1 hr
Cooking Vessel Size8 x 8-inch Baking Dish
- 1 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup your favorite Christmas cookies, broken up into chunky pieces (we used Biscoff cookies)
Line an 8x8 inch baking dish with parchment paper and lightly coat paper with cooking spray.
Sprinkle half of the cookies into the bottom of the baking dish.
Heat milk and white chocolate chips together until the chips are completely melted.
Stir in vanilla and almond extract until well combined.
Pour the white chocolate mixture over the cookie chunks in the baking pan.
Top the white chocolate mixture with the remaining crumbled cookie pieces and as many sprinkles as you'd like, softly pressing the toppings into the white chocolate mixture (as it will be cooling and starting to set).
Place baking dish in refrigerator so that fudge can cool and firm up. Refrigerate at least 30-60 minutes.
Once fudge is firm, cut it into pieces and serve.
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