Sugar Cookie Fudge Squares for Dessert Platters

Why These Sugar Cookie Fudge Squares Belong on Your Platter

When you’re assembling a dessert board or platter for a holiday gathering, potluck, or fête, you’re often juggling a few priorities: variety of flavors, different textures, and eye‑catching appearance. These fudge squares hit every one of those.

• Flavor complement: While cookies and brownies might dominate your platter, these sugar cookie fudge squares add a creamy, buttery vanilla note—similar to sugar cookies but richer—giving guests something delightfully different.

• Textural contrast: The smooth, dense fudge contrasts with crisp cookies and fudgy brownies, offering another layer of dessert experience.

• Visual appeal: Uniform squares arranged neatly add structure and elegance; with festive toppings like sprinkles or a dusting of powdered sugar, they’ll catch the eye.

• Easy to serve: Squares are pre‑cut, making it simple for guests to help themselves and for you to present neatly.

• Prep friendly: With a straightforward make‑ahead fudge recipe, you can do much of the work ahead of time and then simply arrange the squares on the platter when ready.

• Versatility: These fudge squares work for holiday dessert boards, cookie exchanges, bake sales, gift boxes—and tie beautifully into themed dessert tables.

In short: they fill a sweet spot between cookies and brownies, bringing flavor, texture and elegance to your dessert spread.

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Ingredients & Notes

Here’s a full ingredient list tailored for making about 24 squares (assuming a 9″×9″ pan). Notes included to help ensure you hit the texture and flavor just right.

Ingredients

• 12 oz (≈ 340 g) white chocolate chips or finely chopped white chocolate

• 1 (14 oz) can sweetened condensed milk

• ¼ cup (56 g) unsalted butter

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract (optional, for subtle cookie‑dough aroma)

• ½ teaspoon salt

• 1 cup finely crushed plain sugar cookies (about 8‑10 cookies)

• ¾ cup festive sprinkles or colored sugar (optional, for surface décor)

• Optional: powdered sugar for dusting, extra cookie crumbs for garnish

Ingredient Notes

• White chocolate: A high‑quality white chocolate will melt smoothly and give the best texture.

• Sweetened condensed milk: Works as the setting agent for the fudge base—helping you skip candy‑thermometer steps.

• Butter: Adds richness and lends that buttery sugar‑cookie flavour.

• Vanilla & almond extracts: Vanilla is a must for sugar‑cookie taste; almond extract is optional but gives a bakery‑cookie nuance.

• Salt: Even sweet desserts benefit from a small amount of salt—it rounds the flavor and prevents overly flat sweetness.

• Crushed sugar cookies: Add texture and reinforce the sugar‑cookie theme—use plain unfrosted sugar cookies for simplicity.

• Sprinkles/colored sugar: For festive flair—choose colors that match your theme.

• Optional garnishes: Powdered sugar dusting, cookie crumbs, or extra sprinkles up the presentation.

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Tools & Preparation You’ll Want

• 9″×9″ square baking pan (or 8″×8″ if you want thicker squares)

• Parchment paper or heavy foil to line the pan with an overhang for lift‑out

• Medium saucepan

• Heat‑proof rubber spatula or wooden spoon

• Measuring cups and spoons

• Sharp knife for slicing neat squares (see tips below)

• Small bowl for sprinkles or garnish

• Airtight storage container for cut squares

• A dessert platter or board for arrangement

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Step‑by‑Step Instructions

Step 1: Line the Pan

Line your baking pan with parchment or foil, leaving a 1–2 inch overhang on two sides so you can easily lift the fudge slab out later. Lightly grease the liner for easier removal.

Step 2: Melt the Base

In a medium saucepan over low to medium‑low heat:

• Add the butter and melt it gently.

• Pour in the sweetened condensed milk and stir until the mixture warms and edges begin to shimmer—do not boil vigorously.

• Add the white chocolate chips or chopped white chocolate and stir continuously until the mixture is smooth and fully melted.

• Remove from heat immediately once smooth to avoid scorching.

Step 3: Add Flavour & Mix‑Ins

• Stir in the vanilla extract, optional almond extract, and salt until fully combined.

• Fold in the crushed sugar cookies (1 cup) until distributed evenly through the mixture.

• If using, gently fold in half the sprinkles (about ⅓ to ½ cup) into the fudge for small bits of color inside the squares.

Step 4: Transfer & Decorate

• Pour the fudge mixture into the prepared lined pan and smooth the top with the spatula.

• Immediately sprinkle the remaining sprinkles (or colored sugar) evenly over the top, gently pressing them so they adhere.

• Optionally dust some powdered sugar or press a few extra cookie crumbs into the top for extra texture.

Step 5: Chill Until Firm

• Cover the pan loosely with foil or plastic wrap.

• Refrigerate for at least 2‑3 hours, or preferably overnight, until the fudge is fully set—firm to the touch and easy to lift as a block.

Step 6: Cut Into Squares

• Use the parchment overhang to lift the fudge slab out of the pan and onto a cutting board.

• Use a sharp knife for clean cuts. (Tip: warm the blade under hot water, dry it, then slice for smoother edges.) Voyo Eats

• Cut into 1½‑inch squares (yielding about 24 from a 9″×9″ pan).

• If needed, arrange squares on parchment to retain their shape before placing on the serving platter.

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Tips for Best Results on a Dessert Platter

• Cut cleanly: Use the hot‑knife trick (dip, dry, slice) to avoid ragged edges.

• Uniform size: Try to keep squares consistent—this helps your platter look professional and neat.

• Chill properly: Ensure fudge is completely firm before cutting. Soft fudge will slide or crumble when sliced.

• Storage: Keep squares in an airtight container; if your venue is warm, chill them until just before arranging.

• Room for guests: On big dessert platters, consider leaving space between items so guests can pick without disturbing other sweets.

• Balance colors and shapes: According to dessert‑table tips, distribute light and dark items, alternate shapes, use height where possible. Dish Pairing

• Use garnish smartly: A light dusting of powdered sugar or few cookie crumbs on each square enhances visual detail without overwhelming.

• Labeling and themes: If you have several dessert items, consider small card labels so guests know what they’re choosing (especially if allergens are a concern).

• Variety on the board: Place the fudge squares alongside cookies, brownies, truffles and other textures so guests can mix and sample—a delight to the eye and taste buds.

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Presentation & Plating Suggestions

• Use a large rectangular or wooden board for a rustic look, or a white ceramic platter for modern elegance.

• Arrange fudge squares in neat rows or staggered diagonals for visual interest.

• Place taller items (cupcakes, cake pops) behind, flatter items like fudge and cookies front‑right according to platter layering tips. Dish Pairing

• Add decorative accents: small evergreen sprigs, cinnamon sticks, edible gold dust or holiday ornaments (non‑edible but decorative) around the board.

• Mix it up: place fudge squares in one section, leave other zones for cookies/truffles—this gives structure and ease of pick‑up.

• Provide small dessert plates and forks or picks nearby so guests can choose squares without touching other items.

• Keep a cooler area: If you’re serving at a warm venue, place the board on a chilled tray or use ice beneath a slightly raised platform to keep fudge firm.

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Frequently Asked Questions (FAQs)

Is this fudge recipe complicated to make?
Not at all—it follows a straightforward melt‑and‑mix process, then chill and cut. Perfect for home cooks and party prep.

How long will the fudge squares stay good?
Stored in an airtight container in the fridge, they stay best for up to 5‑7 days. At room temperature (in a cool space) they may be fine for 1–2 days, but chilling gives ideal texture.

Can I freeze the fudge squares?
Yes—wrap squares in parchment or foil and freeze for up to 2 months. Thaw in the fridge before serving.

Why is my fudge crumbly or doesn’t cut cleanly?
Often due to insufficient chilling, too thin a layer, or a dull knife. Use the hot‑knife method, ensure adequate thickness, and chill fully.

What size squares should I cut?
Typically 1½‑inch squares are ideal—about 24 pieces from a 9″×9″ pan. For smaller portions, cut 1″ squares; larger portions for indulgence can be 2″ squares.

Can I skip the sprinkles or colored sugar?
You can, but they help the fudge stand out on a dessert platter. If you skip them, consider adding a light dusting of powdered sugar or a drizzle of white chocolate to maintain visual appeal.

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Why These Sugar Cookie Fudge Squares Will Be a Hit

Dessert platters are as much about the experience as they are about taste. These fudge squares bring together:

• A familiar yet elevated flavor (sugar cookie in fudge form)

• A texture that complements other platter items (cookies and brownies)

• Presentation‑ready squares that look professional and festive

• Ease of preparation so you can spend time on display and hosting

When guests arrive at your party and their eyes move across trays of sweets, these neatly arranged fudge squares will catch attention—in both visual and flavour senses. They’ll taste rich, believe it’s special, and appreciate the ease of serving.

Whether you’re hosting a holiday gathering, contributing to a cookie exchange, or prepping dessert trays for an event, this recipe gives you something reliable and beautiful. Add them, arrange thoughtfully, garnish with care—and you’ll have a dessert platter full of variety, balance and sheer sweet delight.