Best Sugar Cookie Toast Crunch Fudge Recipes

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.