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Gingerbread Cookie Fudge

This Gingerbread Cookie Fudge combines the spicy warmth of gingerbread with creamy white chocolate for a delightful holiday treat.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday
Servings: 12 servings
Calories: 150kcal

Ingredients

Ingredients

  • 2 cups White Chocolate Chips Use high-quality for best flavor.
  • 6 oz Sweetened Condensed Milk
  • 4-6 pieces Gingerbread Cookies Crumble into small pieces.

Instructions

  • Step 1: Prepare Your Equipment - Line a 9x9-inch baking pan with parchment paper.
  • Step 2: Melt the White Chocolate - In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir until melted and smooth.
  • Step 3: Add the Crumbled Gingerbread Cookies - Remove from heat and fold in the crumbled gingerbread cookies.
  • Step 4: Spread the Mixture in the Pan - Pour the fudge mixture into the prepared baking pan and smooth the top with a spatula.
  • Step 5: Chill and Set - Refrigerate for at least 2 hours until set.
  • Step 6: Slice and Serve - Remove from the fridge, lift out of the pan, slice into squares, and enjoy!

Equipment

  • Medium Saucepan
  • 9x9-inch Baking Pan
  • Spatula

Notes

Store in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.