Sugar Cookie Toast Crunch Fudge Recipes

SUGAR COOKIE CHRISTMAS FUDGE

Steps:

• Prepare a 9×9 baking dish with parchment paper and a thin layer of non-stick spray. Set aside.
• Add sweetened condensed milk to a large pot and heat over medium heat, stirring often. Once hot, stir in the white chocolate chips, sugar cookie mix, and butter. Continue stirring until melted and smooth.
• Stir in a generous amount of Christmas sprinkles.
• Pour fudge mixture into the prepared dish and top with more sprinkles.
• Place in refrigerator and allow to set overnight, or until firm (at least 2 hours). Slice into bite-size pieces and serve.

SUGAR COOKIE TOAST CRUNCH™ FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
• In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
• In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
• Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
• Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
• Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.

SUGAR COOKIE FUDGE

Steps:

• In a saucepan, over medium low heat, add sweetened condensed milk. Once hot, but NOT boiling, add sugar cookie mix and stir.
• Next, add white chocolate chips, butter and vanilla to the same pot, still over medium low heat.
• Heat until totally melted and smooth, continue to stir frequently. If needed, to smooth mixture, add another tablespoon of butter. I always do. This mixture will be thick.
• If using, pour in half your sprinkles and only stir 1-2 times so your sprinkles don't melt!. If you don't like sprinkles check below in the recipe notes for some other suggestions!
• Line an 8x8 or 9x9 inch square baking dish with parchment paper and spray with nonstick cooking spray.
• Top with sprinkles too, if desired.
• Pour fudge into pan, and refrigerate for at least 1 hour, if not 2.
• Once cooled, cut into squares and serve. Enjoy!

SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE

Steps:

• In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF. Remove from heat.
• Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.
• Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
• *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
• ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.