Creamy vanilla fudge packed with sugar cookies, fruits, and nuts for a playful, decadent treat.
# Components:
→ Fudge Base
01 - 3 cups white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Sugar Cookie Layer
06 - 1 cup sugar cookie pieces, chopped into small chunks
→ Charcuterie Board Toppings
07 - 1/3 cup dried cranberries
08 - 1/3 cup dried apricots, chopped
09 - 1/4 cup roasted pistachios, chopped
10 - 1/4 cup toasted almonds, chopped
11 - 2 tablespoons mini chocolate chips
12 - 2 tablespoons freeze-dried strawberries, crushed (optional)
13 - 1 tablespoon honey, for drizzling (optional)
# Directions:
01 - Line an 8x8-inch baking pan with parchment paper, allowing some excess to hang over for easy removal.
02 - In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Stir continuously over low heat until melted and smooth.
03 - Remove the saucepan from heat. Stir in vanilla extract and salt until fully blended.
04 - Gently fold in half of the sugar cookie pieces to distribute throughout the fudge mixture.
05 - Pour the fudge mixture into the prepared pan and spread it evenly using a spatula.
06 - Sprinkle the remaining sugar cookie pieces, dried cranberries, apricots, pistachios, almonds, mini chocolate chips, and freeze-dried strawberries, if using, evenly over the surface. Lightly press toppings into the fudge.
07 - Drizzle honey over the toppings if desired.
08 - Refrigerate the pan for at least 2 hours, or until the fudge is fully set.
09 - Lift the fudge block out of the pan using the parchment overhang. Slice into 24 squares with a sharp knife.
