When you want a dessert that’s more substantial than a simple fudge square but still bursting with creamy, sweet goodness, sugar cookie fudge bars are the answer. These layered treats combine a buttery sugar cookie base with a decadent fudge top, giving you the perfect balance of chew and melt-in-your-mouth softness. Topped with holiday sprinkles, they’re ideal for cookie trays, party platters, or festive gifts.
In this long, detailed guide, you’ll find:
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Ingredients & equipment
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Step-by-step instructions
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Tips for texture and flavor
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Presentation and serving ideas
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Storage advice & shelf life
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Troubleshooting and FAQ
Let’s bake (or rather, no-bake layer) something magical.
Why Sugar Cookie Fudge Bars?
These bars let you enjoy both the crumbly charm of cookie crust and fudgy richness — in one bite. The cookie layer gives structure and chew, while the fudge layer adds creamy sweetness and visual contrast. It’s a layered dessert experience that’s still manageable and giftable.
Ingredients
For the cookie base layer:
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1 cup all-purpose flour
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¼ cup sugar
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½ teaspoon baking powder
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Pinch of salt
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½ stick (4 tablespoons) unsalted butter, softened
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1 small egg
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½ teaspoon vanilla extract
For the fudge topping layer:
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2 cups white chocolate chips
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1 (14–15 oz) can sweetened condensed milk
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2 tablespoons butter
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½ cup sugar cookie mix (dry)
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Holiday sprinkles for topping
Optional:
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A pinch of salt (for contrast)
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Citrus zest (orange or lemon) for brightness
Equipment
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8×8 or 9×9 inch baking pan
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Parchment paper or foil liner
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Mixing bowls
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Electric mixer or whisk
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Heatproof bowl or double boiler
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Spatula
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Knife or bench scraper
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Airtight storage container
Instructions
Step 1: Preheat (for cookie layer baking)
If your cookie base needs light baking, preheat your oven to 350°F (175°C). If you prefer an unbaked base (soft cookie layer), you can skip pre-baking and proceed carefully.
Step 2: Make the Cookie Base
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In a bowl, combine flour, sugar, baking powder, and salt.
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Add softened butter, egg, and vanilla. Mix until just combined and a soft dough forms.
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Press the dough evenly into the lined pan, making sure edges are flush.
Optional baking: Bake 10–12 minutes until just set, not browning. Cooling the base slightly helps the fudge layer adhere better.
Step 3: Prepare the Fudge Layer
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Melt white chocolate chips and butter in a heatproof bowl over gentle heat.
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Stir in sweetened condensed milk, mixing until smooth.
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Fold in the sugar cookie dry mix (½ cup) and a pinch of salt or citrus zest if using.
Step 4: Assemble the Bars
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Pour the fudge mixture over the cookie base. Spread evenly.
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Immediately scatter festive sprinkles over the top while the fudge is still soft. Press lightly so they stick.
Step 5: Chill & Set
Refrigerate for at least 4 hours or overnight until fully firm. This ensures clean cutting and proper layer cohesion.
Step 6: Cut & Serve
Use the parchment overhang to lift the block. Slice into bars using a sharp knife (warm the knife in hot water) for best results.
Tips for Success
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Press base layer evenly to avoid cracks when slicing.
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Pre-bake lightly to prevent a doughy bottom under the fudge (optional).
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Use good-quality white chocolate to avoid waxiness.
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Pour fudge while base is cool, not cold, so layers bond.
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Chill thoroughly before cutting for neat edges.
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Warm and clean the knife between cuts to minimize dragging.
Presentation Ideas & Serving
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Serve bars on decorative platters with holiday-themed paper liners
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Stack bars and tie with twine or ribbon for edible gifts
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Garnish each bar with a sprinkle of additional colored sugar
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Plate with fresh berries or mint sprigs for contrast
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Pair with hot cocoa, spiced tea, or coffee for cozy indulgence
Storage & Shelf Life
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Store in an airtight container in the refrigerator — lasts up to 2 weeks
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Let bars come to room temperature briefly before serving for best texture
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At room temperature in a cool, dry spot, they may last about one week
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Use parchment between bar layers to prevent sticking
Troubleshooting & FAQ
| Issue | Cause | Fix |
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| Bars too soft or fudge slides off | Not chilled enough or base under-baked | Chill longer, bake cookie base slightly |
| Dry, crumbly base | Overbaking or too much flour | Reduce bake time or keep base slightly softer |
| Sprinkles bleed or fade | Added too early or absorbed moisture | Add sprinkles just before serving |
| Difficulty cutting | Bars too cold or edges not freed | Warm knife, let bars sit five minutes before slicing |
Q: Can I omit the cookie base baking?
Yes — a soft cookie base works fine, though light baking helps firmness.
Q: Is this recipe gluten-free?
Only if you use gluten-free flour and dry cookie mix.
Q: Can I use dark or milk chocolate instead?
Yes, though the profile changes — more chocolate-forward than cookie-forward.
Q: How early can I make them?
Up to a few days in advance if stored properly.
Final Thoughts
Sugar cookie fudge bars combine the best of two worlds — the chew of cookies and the creaminess of fudge. With layers of buttery base and sweet fudge, they’re ideal for holiday gatherings, gifting, or just indulgent quiet nights. Their festive look, flavor, and ease make them a must-add to your holiday dessert lineup.
Go ahead, bake (or chill!) a batch and share something sweet, beautiful, and festive.
