Amazing Valentine Sugar Cookie Fudge For Sharing with Pink Sprinkles | Easy & Festive Treat

Instructions:

1. Heat-treat the sugar cookie mix: Spread the mix on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until it reaches an internal temperature of 160°F. Allow to cool completely.
2. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
3. In a large microwave safe bowl, combine the 3 cups of white chocolate chips and the 14 oz can of condensed milk. Microwave in 30 second intervals, stirring vigorously between each. Stop when the chips are about 90% melted; the residual heat will finish the job without seizing the chocolate.
4. Once the chocolate is smooth, stir in the 0.5 cup of softened butter, 1 tsp vanilla bean paste, and 0.25 tsp fine sea salt. The mixture will look glossy and rich.
5. Now, fold in that toasted cookie mix. It will thicken up quickly, so work with a steady hand.
6. Quickly stir in half of your pink sprinkles.
7. Pour the mixture into your prepared 8x8 pan, smoothing the top with an offset spatula.
8. Scatter the remaining sprinkles and that 0.5 tsp of flaky sea salt over the top.
9. Press the sprinkles down gently so they adhere. Let the pan sit at room temperature for 30 minutes, then move it to the fridge for at least 3 hours. Wait until it is completely cold before you even think about slicing.
10. Lift the fudge out using the parchment paper handles. Use a sharp, warm knife to slice into 24 squares. I like to wipe the knife between every single cut to keep those edges looking professional and clean.