Ingredients:

  • 3 cups (360g) White Chocolate Chips
  • 1 (14 ounce) can (397g) Sweetened Condensed Milk
  • 1/4 cup (57g) Unsalted Butter, cubed
  • 1 teaspoon Almond Extract
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) (113g) Unsalted Butter, softened
  • 1/4 cup (50g) Granulated Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 cup (120g) All-Purpose Flour
  • 1/4 teaspoon Baking Powder
  • Pinch of Salt
  • 1/4 cup Sprinkles

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
  2. Melt white chocolate chips, sweetened condensed milk, and butter using a double boiler (or in a heat-safe bowl set over a simmering pot of water). Stir frequently until smooth.
  3. Remove from heat and stir in almond extract and salt.
  4. Using a stand mixer or hand mixer, cream softened butter and granulated sugar until light and fluffy.
  5. Add vanilla extract and mix until combined.
  6. In a separate bowl, whisk together flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Making sugar cookie crumble.
  8. Pour the fudge base into the prepared pan and spread evenly.
  9. Crumble the sugar cookie dough over the fudge base. Gently press some of the crumble into the fudge.
  10. Sprinkle generously with sprinkles.
  11. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, until firm.
  12. Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.