Save A playful, decadent fudge inspired by classic sugar cookies and charcuterie boards, featuring layers of vanilla fudge, dried fruits, nuts, and cookie pieces. Perfect for entertaining and gifting.
I first made this fudge for a holiday gathering, and it quickly became a staple for celebrations. Guests love finding bits of cookie and colorful fruits in every bite.
Ingredients
- Fudge Base: 3 cups (510 g) white chocolate chips, 1 can (14 oz/396 g) sweetened condensed milk, 1/2 cup (115 g) unsalted butter cubed, 1 tsp vanilla extract, 1/4 tsp salt
- Sugar Cookie Layer: 1 cup (100 g) sugar cookie pieces (store-bought or homemade, chopped into small chunks)
- Charcuterie Board Toppings: 1/3 cup (50 g) dried cranberries, 1/3 cup (40 g) dried apricots chopped, 1/4 cup (30 g) roasted pistachios chopped, 1/4 cup (30 g) toasted almonds chopped, 2 tbsp mini chocolate chips, 2 tbsp freeze-dried strawberries crushed (optional), 1 tbsp honey (for drizzling, optional)
Instructions
- Prepare the pan:
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving overhang for easy removal.
- Melt the fudge base:
- In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter. Heat over low, stirring constantly, until melted and smooth.
- Add flavor:
- Remove from heat. Stir in vanilla extract and salt.
- Fold in cookies:
- Gently fold in half the sugar cookie pieces.
- Spread mixture:
- Pour the mixture into the prepared pan and spread evenly.
- Add toppings:
- Sprinkle the remaining sugar cookie pieces, dried cranberries, apricots, pistachios, almonds, mini chocolate chips, and freeze-dried strawberries (if using) over the fudge. Lightly press toppings into the surface.
- Optional honey drizzle:
- Drizzle with honey if desired.
- Chill:
- Refrigerate for at least 2 hours or until fully set.
- Slice and serve:
- Lift fudge from the pan using the parchment overhang. Cut into 24 squares with a sharp knife.
Save This fudge became a favorite for my family during the holiday season. Kids have fun picking their favorite toppings and sharing with friends.
Required Tools
Medium saucepan, 8x8-inch baking pan, parchment paper, mixing spoon or spatula, sharp knife
Allergen Information
Milk, butter (dairy), nuts (pistachios, almonds), wheat (if sugar cookies contain gluten), and soy (possible in chocolate chips)
Nutritional Information (per serving)
Calories: 165, Total Fat: 8 g, Carbohydrates: 22 g, Protein: 2 g
Save Share these colorful fudge squares on a dessert board or wrap them up as festive edible gifts for friends and family.
Recipe FAQs
- → Can I use dark chocolate instead of white for the base?
Yes, you can substitute dark chocolate chips for a richer flavor. Note the taste and color will change.
- → What nuts work best in the topping?
Pistachios and almonds add crunch and color. Feel free to try pecans, walnuts, or hazelnuts for variety.
- → How should I store finished fudge squares?
Keep them in an airtight container in the refrigerator; they will stay fresh for up to one week.
- → Is it necessary to use store-bought cookie pieces?
No, homemade sugar cookies work well. Chop them into small pieces to ensure even distribution.
- → Can I add extra toppings or swap ingredients?
Absolutely! Candied ginger, pretzel pieces, or flaky sea salt add unique flavor. Mix and match fruits or nuts.