What is Christmas Cookie Fudge and why does this version work so well?
Christmas Cookie Fudge is a no-bake, white-chocolate style fudge that channels cookie-dough nostalgia without raw-egg risk. This method melts almond bark with sweetened condensed milk and butter for a reliably smooth base that sets sliceable, not crumbly. A touch of brown sugar adds cookie flavor, while vanilla ties the profile together. Mixing a small portion of M&M’s into the Christmas Cookie Fudge and reserving most for the top keeps colors vibrant and candy shells crisp. Because the recipe uses a double boiler and low heat, you avoid scorching and graininess—ideal for stress-free holiday trays and edible gifts.
Do I have to heat-treat the flour—and what’s the easiest way?
Yes, heat-treating flour is recommended when using it in no-bake confections to reduce potential pathogens. The fastest method is the microwave: spread the flour in a microwave-safe bowl and heat in short bursts, stirring between each, until an instant-read thermometer reads 160°F/71°C throughout. Let it cool completely before adding. You can also bake flour on a parchment-lined sheet at 300°F/150°C for about 7–8 minutes, stirring once. Cooling matters; warm flour can thicken the Christmas Cookie Fudge prematurely and dull the glossy finish, so give it a few minutes before whisking it in.
You can find here Safe Handling of Raw Flour (CDC).
Can I substitute white chocolate for almond bark?
You can, but results vary. Almond bark is formulated to melt smoothly and set firmly, which makes it very forgiving for beginners. Real white chocolate (with cocoa butter) tastes more nuanced but is more heat-sensitive and can seize if any steam or moisture enters the bowl. If using real white chocolate, choose high-quality bars, chop finely, melt very gently, and consider adding a teaspoon of neutral oil to help fluidity. Avoid chips with lots of stabilizers. If your mixture tightens, whisk in a tablespoon of warm condensed milk to rescue texture.
Pro Tip:
“For white-chocolate flavor, swap high-quality white chocolate for almond bark and melt gently.”
How do I prevent grainy or greasy Christmas Cookie Fudge?
Graininess usually comes from overheating or moisture shocking the melted base. Keep heat low, stir continuously, and use a true double boiler so the bowl never touches simmering water. Add flour only after reducing heat and whisk until fully smooth before stirring in vanilla. Greasiness happens if butter separates—often from too-high heat. If you see slight separation, remove from heat and whisk vigorously until glossy. Let the mixture cool a few minutes before folding in mix-ins so candy coatings don’t melt and bleed color through the Christmas Cookie Fudge.
Can I reduce the sweetness or change the mix-ins?
For a slightly less sweet bite, increase salt to ½ teaspoon and use roasted, unsalted chopped nuts for part of the topping. Mini pretzels, crushed sandwich cookies, sprinkles, or peppermint pieces are all festive swaps. Keep total mix-ins modest so the fudge slices cleanly. If using salty add-ins like pretzels or roasted nuts, hold back extra salt. A few drops of almond extract or a pinch of cinnamon can shift the flavor profile toward sugar-cookie or snickerdoodle vibes without changing structure.
How long does Christmas Cookie Fudge take to set and how do I slice it neatly?
Plan for 6–8 hours, preferably overnight, at cool room temperature or in the refrigerator. Chilling speeds things up but can make the top develop light condensation—simply blot gently. To slice, lift the slab out by the parchment overhang, warm a large chef’s knife under hot water, dry it thoroughly, and press down in clean, confident cuts, wiping the blade between passes. For gift boxes, 1-inch squares are classic; for dessert platters, 1½-inch pieces feel generous without being too rich.
How should I store and can I freeze it?
Store Christmas Cookie Fudge in an airtight container, layered with parchment to prevent sticking. It keeps 1 week refrigerated or 2–3 weeks chilled in a very cold spot; bring to room temp before serving for the creamiest texture. For longer storage, freeze up to 2 months in a well-sealed container. Thaw in the refrigerator, still wrapped, to minimize condensation. Candy-coated chocolates keep their color best when protected from temperature swings and direct light.
Looking for more Holiday recipes? Check the full list Here, or these short selection:
- Failproof Pumpkin Pie Recipe – A Classic Holiday Favorite.
- Apple Pie Filling: Secrets to a Perfectly Spiced Pie
- Mini Chicken Pot Pies – Comfort Food Made Easy in Bite-Size Form
Is this recipe safe for kids to help with—and any gifting tips?
It’s a great kid-helper recipe once the hot step is done. Adults should handle melting and temperature checks; kids can pour, sprinkle, and press toppings lightly into the surface. For gifting, cut uniform pieces and pack in parchment-lined tins or candy cups. Add a label with allergens (milk, soy, wheat) and storage guidance. Pair with cocoa mix or coffee beans for a charming holiday bundle. Because it’s sturdy and travels well, it’s a reliable treat for cookie exchanges and teacher gifts.
Print
Recipe: Christmas Cookie Fudge
- Total Time: about 6 hours 15 minutes
- Yield: 36 Squares 1x
Description
No-bake white-chocolate christmas cookie fudge with heat-treated flour and festive M&M’s—creamy, sliceable, and perfect for gifting.
Ingredients
- Unbleached flour heat-treated to 160°F/71°C 1 cup
- White almond bark 16 oz
- Sweetened condensed milk 14 oz can
- Unsalted butter 6 tbsp
- Light brown sugar ¼ cup
- Salt ¼ tsp
- Vanilla extract 2 tsp
- Holiday M&M’s divided 1 cup (¼ cup mix-in, ¾ cup topping)
Instructions
- Line an 8-inch square pan with parchment, leaving overhang.
- Heat-treat flour in 10-second microwave bursts, stirring, until 160°F; cool completely.
- Melt almond bark, condensed milk, butter, brown sugar, and salt in a double boiler over medium-low, stirring until smooth and glossy.
- Lower heat; whisk in cooled flour until fully incorporated and smooth.
- Remove from heat; stir in vanilla. Cool 3 minutes.
- Fold in ¼ cup M&M’s.
- Spread in pan; sprinkle remaining M&M’s on top and press lightly.
- Let set 6–8 hours or overnight until firm. Lift out and slice.
Notes
- Use a true double boiler and low heat to avoid scorching.
- For white-chocolate flavor, swap high-quality white chocolate for almond bark and melt gently.
- Storage: airtight, chilled up to 1 week; freeze up to 2 months; thaw wrapped in the fridge.
- Prep Time: 15 Minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Christmas
Nutrition
- Serving Size: 1 Serving
- Sugar: 18g
- Sodium: ~55mg
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
Keywords: Christmas Cookie Fudge
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