Sugar Cookie Fudge Bites with Sprinkles

Why These Fudge Bites Are So Appealing

There’s something irresistible about mini treats: they’re visually fun, easy to serve, and invite guests to take one—and maybe two. These sugar cookie fudge bites hit multiple sweet‑spot features:

• No baking required — perfect when oven space is limited or you want a quick prep dessert.

• Mini format — bite‑sized portions make them great for parties, snack tables, lunchboxes, or gifting.

• Sugar cookie flavor — buttery, vanilla‑rich, comforting; reminiscent of classic sugar cookies in fudge form.

• Sprinkle topping — adds color, texture and playful charm, especially loved by kids and for festive occasions.

• Versatile presentation — you can display them in paper cups, on dessert boards, or wrap individually as mini gifts.

Whether you’re prepping for a holiday party, classroom snack, or casual gathering, these fudge bites deliver on flavour, fun, and ease.

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Ingredients & Ingredient Notes

Here are the ingredients for a batch of about 30‑36 mini fudge bites (depending on size of cups). Also included are notes to ensure success.

Ingredients

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

• 1 (14 oz) can sweetened condensed milk

• ¼ cup unsalted butter

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract (optional for sugar‑cookie nuance)

• ½ teaspoon salt

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

• ½‑¾ cup rainbow sprinkles (plus extra for topping)

• Mini paper muffin cups (30‑36 size) for portioning

Ingredient Notes

• White chocolate: Good quality is key for smooth texture. Avoid overly budget white “candy melts” if you want richer flavour.

• Sweetened condensed milk: Gives creamy, set‑fudge without candy‑thermometer steps.

• Butter: Adds richness and a buttery sugar‑cookie note.

• Vanilla & almond extracts: Vanilla gives the sugar‑cookie base; almond extract is optional but gives that bakery‑style hint.

• Salt: A pinch balances sweetness and enhances flavour.

• Crushed sugar cookies: Adds texture and reinforces the “sugar cookie” theme—use plain type without heavy frosting.

• Sprinkles: Choose good quality, vibrant nonpareils or similar. They give the bites their festive, playful look.

• Mini cups: These make the portions neat and ideal for parties or snack tables.

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Tools You’ll Want

• A medium saucepan

• Heat‑proof rubber spatula

• Measuring cups and spoons

• 8″×8″ or 9″×9″ square baking pan (to chill before cutting into bites)

• Parchment paper or foil to line the pan

• Mini muffin cups (30‑36 count) or small candy liners

• Sharp knife for cutting, or spoon for scooping into mini cups

• Airtight container for storage

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How to Make Sugar Cookie Fudge Bites

Step 1: Prepare Your Workspace

Line your baking pan with parchment paper or foil (leave overhang for easy removal later). Arrange your mini muffin cups on a tray or plate ready for filling. Have sprinkles and crushed cookies measured and ready.

Step 2: Melt the Base

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

• Add the butter and allow it to melt gently.

• Add the sweetened condensed milk and stir until warm and just beginning to steam around edges—do not boil vigorously.

• Add the white chocolate chips or chopped white chocolate. Stir continuously until fully melted and smooth.

• Remove from heat immediately once smooth to avoid overheating the white chocolate.

Step 3: Add Flavor & Mix‑Ins

• Stir in vanilla extract and almond extract (if using).

• Add the salt and mix until fully incorporated.

• Fold in the crushed sugar cookies and about half of the sprinkles (½ to ⅓ cup).

• Ensure even distribution of cookie pieces and sprinkle bits.

Step 4: Pour & Chill

• Pour the mixture into the prepared pan. Smooth the surface gently with a spatula.

• Chill in the refrigerator for approximately 1–2 hours, or until the fudge firms but is still easy to scoop or cut.

Step 5: Portion into Bites

Option A: Spoon into mini cups

• While still slightly warm (but firming), take tablespoons of fudge mixture and place into mini muffin cups.

• Press lightly, top with extra sprinkles or crushed cookies.

• Chill again until fully set (~1 hour).

Option B: Cut into squares then transfer

• Lift the set fudge from the pan using parchment overhang.

• Use a sharp knife (warm blade under hot water then dry) to cut into small cubes (~1 inch).

• Place each cube into its own mini paper cup. Top with a few sprinkles.

Step 6: Package or Serve

• Arrange the mini cups on a platter, tiered dessert stand or tray.

• For gifting/snack packs: place 2‑3 bites in clear cellophane bags, tie with ribbon, or use small boxes with liners.

• Optionally include a small tag: “Sugar Cookie Fudge Bites — enjoy!”

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Tips for Best Results

• Heat low and slow when melting white chocolate for smooth result.

• Keep all equipment dry—any water drops can cause white chocolate to seize.

• Use quality white chocolate for best texture and flavour.

• Chill until firm but not rock‑hard—you want creamy bite, not brittle.

• If spooning into cups, ensure fudge is cool enough to hold shape but still pliable.

• Wipe knife between cuts for clean edges if cutting squares.

• Store in airtight container, between layers of parchment if stacked.

• Keep in fridge if room is warm; for display at a party, you can keep out for a few hours if cool environment.

• For best aesthetic: top each bite with fresh sprinkles after portioning.

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Variations & Customisation Ideas

• Chocolate swirl version: After pouring base, drizzle melted milk or dark chocolate and swirl with a skewer before chilling.

• Peppermint sprinkle version: Use peppermint extract (½ tsp) instead of almond extract and top with crushed candy canes + sprinkles.

• Cookies & cream version: Use crushed chocolate sandwich cookies in place of sugar cookies and sprinkle on top.

• Nutty twist: Stir in ½ cup chopped toasted almonds or roasted hazelnuts for texture (skip if nut allergies).

• Vanilla‑bean upgrade: Use scraped seeds from one vanilla bean instead of extract for speckled effect.

• Gluten‑free version: Use gluten‑free sugar cookies for the crushed cookie bits and gluten‑free sprinkles.

• Vegan version: Use vegan white chocolate, plant‑based condensed milk substitute, vegan butter, and vegan sprinkles.

• Color‑theme bites: Use coloured sprinkles based on event (pastels for spring, jewel tones for winter) to match theme.

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Presentation & Party/Snack Suggestions

• Display the bites on a tiered dessert stand for a festive look.

• Use paper cupcake liners in coordinating colours to match holiday theme.

• Create snack packs: place 4‑5 bites into small clear bags, tie with ribbon, hand out as party favors.

• Use as part of a dessert board with cookies, truffles, fruit — mixing textures for visual appeal.

• For school or classroom snack: place sets of bites in small reusable containers or lined cups—easy for kids to grab.

• Label with fun tag: “Mini Sugar Cookie Fudge Bites – Bite‑sized sweetness!”

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Frequently Asked Questions (FAQs)

Are these truly no‑bake?
Yes—this recipe requires no oven. The mixture is melted on the stovetop, poured, chilled, and portioned.

How long will the bites keep?
Stored in an airtight container in the fridge, they stay good for up to 5‑7 days. At room temperature in a cool area, they can last 2‑3 days.

Can I freeze them?
Yes. Once set, you can layer bites between sheets of parchment in a freezer‑safe container, freeze for up to 2 months, then thaw in refrigerator for 30 minutes before serving.

Why did my white chocolate mixture look grainy?
White chocolate is sensitive to heat and moisture. Ensure your pan and utensils are dry, use low heat, stir continuously, and remove from heat once smooth.

Can I skip the crushed cookies?
Yes—but you’ll lose that extra texture and sugar‑cookie reference. If skipping, consider adding another mix‑in (mini chips, cookie crumbs) for variety.

What size are the mini cups?
Standard mini muffin cups (2″ diameter) work well. If you want smaller “bite‑bite” size, you can use mini‑mini liners and adjust yield accordingly.

Can I make larger squares instead of mini bites?
Certainly. You can pour into an 8″×8″ pan, chill, then cut into larger squares (1 ½–2″) for standard dessert portions rather than mini servings.

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Why These Sugar Cookie Fudge Bites Are Perfect for Any Occasion

Regardless of the event—holiday party, classroom snack, weekend gathering, bake sale—these fudge bites perform. They offer:

• Convenience: Easy prep, no oven jungle, ready in a few hours.

• Shareability: Mini portions make them social and share‑friendly.

• Visual impact: Sprinkles and neat presentation elevate them beyond everyday treats.

• Flavor that pleases: Sugar‑cookie meets fudge—a crowd pleaser.

• Adaptability: Change colours, extracts, toppings to match any theme or season.

If you want to bring a treat that feels thoughtful, fun and a little different—these sugar cookie fudge bites deliver. They’ll vanish off the table, get compliments, requests for the recipe—and might just become your signature snack.