Anastasia Rice December 2, 2025

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Christmas Cookie Crunch Fudge

Name: Christmas Cookie Crunch Fudge
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups white chocolate chips or finely chopped high quality white chocolate; 12 ounces sweetened condensed milk (one standard can); 2 tablespoons unsalted butter, room temperature; 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt (or to taste); 2 cups crushed Christmas cookies (about 8 to 10 cookies); 1/2 cup crushed candy canes or peppermint candies (optional); 1/2 cup mini chocolate chips; 1/4 cup chopped toasted nuts (optional, such as pecans or almonds); Red and green sprinkles for decoration (optional); Parchment paper for lining; 8 by 8 inch square pan

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There is something instantly nostalgic about a kitchen filled with the warm scent of melting chocolate, butter, and crushed cookies. Christmas Cookie Crunch Fudge captures that feeling, it is a small, festive bar that tastes like the holidays in every bite, perfect for cookie exchanges, a neighborly gift, or a cozy night by the tree. The crunch of toasted cookies and the creamy, glossy fudge center make each square feel both elegant and comfortingly familiar.

The soft hum of holiday music, the clink of a spoon against a saucepan, and the red and green sprinkles scattered across a pan, set the scene for a treat that brings the season to the table. If you love the playful mix of cookie textures and the richness of classic fudge, this recipe is a winner, and it pairs well with other cookie favorites like this birthday cookies for a festive plate.

Reasons to Love Christmas Cookie Crunch Fudge

This fudge balances two beloved holiday elements, creamy fudge and crunchy cookies, for a texture contrast that keeps each bite interesting. It is rich without being cloying because the crushed cookies add air and crunch, and a little sprinkle of salt brightens the chocolate flavor.

You will love this dessert because it is:

Crowd friendly, easy to cut into squares for parties and gift boxes
Fast to make, mostly melting and mixing rather than lengthy baking
Customizable, you can use different cookies, add nuts, or stud it with candy pieces

Serve it at cookie swaps, holiday potlucks, packed gift tins, or by the coffee pot for a sweet conversation starter. It looks festive with red and green sprinkles, and it keeps well for gifting and sharing.

Ingredients and Key Notes

A quick word on roles and swaps before the list, cookies provide the crunch and flavor contrast, white or dark chocolate melt into the creamy base, and sweetened condensed milk binds everything with smooth richness. You can swap cookie varieties to change the profile, choose gluten free cookies if needed, and use unsalted butter to control the salt level.

Ingredients

2 cups white chocolate chips, or finely chopped high quality white chocolate
12 ounces sweetened condensed milk, one standard can
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt, or to taste
2 cups crushed Christmas cookies, about 8 to 10 cookies, choose sugar cookies, gingerbread, or shortbread, crushed coarsely for crunch
1/2 cup crushed candy canes or peppermint candies, optional for a minty note
1/2 cup mini chocolate chips, for pockets of chocolate contrast
1/4 cup chopped toasted nuts, optional, such as pecans or almonds
Red and green sprinkles for decoration, optional
Parchment paper and an 8 by 8 inch square pan, for lining and shaping

Notes

For a more buttery fudge, use a mix of white chocolate and high quality baking white chocolate. If you prefer deeper chocolate flavor, swap half the white chocolate for milk chocolate, keeping the total chocolate weight the same.
If you want a crisp peppermint crunch, chill your crushed candy cane pieces briefly before folding them in, so they retain texture better in the warm fudge.

Bringing It Together

Prepare the pan, line an 8 by 8 inch square pan with parchment paper so it overhangs the sides, press the paper into the corners so you can lift the fudge out later, and set aside.
Heat the condensed milk gently in a small saucepan over low heat until it is warm, stirring occasionally to prevent scorching, you should smell a faint caramel note when it warms, about 2 to 3 minutes.
Place the white chocolate chips and butter in a heatproof bowl, pour the warm condensed milk over them, and let sit for 1 minute to soften the chocolate, the chips will begin to shine and soften.
Stir the mixture slowly and steadily until the chocolate melts and the mixture becomes glossy and smooth, stop as soon as it is uniform, the texture should be thick and velvety.
Stir in the vanilla and salt, taste and adjust the salt if you prefer a more pronounced contrast to the sweetness, the aroma will be rich and floral from the vanilla.
Fold in the crushed cookies with a spatula, leaving some larger pieces for texture, you want an even distribution of crunch throughout the fudge.
Gently fold in the mini chocolate chips and chopped nuts if using, then add the crushed candy canes sparingly if you want streaks of minty color rather than a full mint flavor.
Pour the fudge into the prepared pan and use an offset spatula to smooth the top, press a few larger cookie pieces or candy cane bits on top for visual interest, then scatter the red and green sprinkles evenly.
Let the fudge cool to room temperature, then transfer to the refrigerator to set for at least 2 hours until firm to the touch, you will smell the cookie and chocolate scents mingling as it cools.
Once set, lift the fudge from the pan using the parchment overhang, place on a cutting board, and cut into 24 small squares using a sharp knife, pressing firmly to get clean edges.

Prep ~20 minutes, Cook ~10 minutes, Total ~2 hours 30 minutes including chilling, Servings ~24 squares, Kcal ~190 per square, estimate based on white chocolate and condensed milk.

Make-Ahead and Prep Tips

You can crush the cookies ahead of time and store them in an airtight container for up to two days, keeping the larger and finer pieces separated if you like different textures. Toast any nuts or pre-measure your chocolate and condensed milk the day before to streamline assembly.

If you want to finish at the last minute, prepare the fudge base up to the point of folding in the cookies, refrigerate the smooth base for up to 24 hours, then warm gently over a double boiler until spreadable before folding in the cookies and finishing as directed. For gifting, cut the squares and wrap individually in parchment, keeping them chilled until you deliver.

How to Store Leftovers

Fudge stores well in the refrigerator and in the freezer, depending on how long you want to keep it. In the fridge place the cut squares in an airtight container with layers separated by parchment, they will keep fresh for up to two weeks. If you want longer storage, freeze in a single layer on a sheet until solid, then transfer to a sealed freezer bag or container, where they can keep for up to three months.

To thaw, move the number of squares you need from the freezer to the refrigerator for several hours or overnight, then bring to room temperature for 20 to 30 minutes before serving to soften the chocolate and wake up the flavors. A freshness cue is bright annotations of the cookie pieces and a firm yet slightly yielding center, if the fudge becomes grainy it may have been overheated or improperly stored, in that case discard.

What Goes Well with Christmas Cookie Crunch Fudge

Hot coffee or espresso, the bitterness cuts through the sweetness beautifully
Spiced hot chocolate, for a double dose of holiday warmth and chocolate
A platter of assorted cookies and bars, for variety at gatherings and potlucks
A simple fruit plate with clementines or figs, to provide a fresh contrast
Warm tea with cinnamon or chai spices, for a calming, aromatic pairing
A glass of cold milk, classic and comforting with each chewy, crunchy bite

For more cookie inspiration that can complement your fudge platter, browse this curated list of seasonal ideas in the Christmas recipes category.

Make It Your Own

Candy Cane Pop Twist: Fold in more crushed candy cane pieces and a few drops of peppermint extract for an extra mint punch, but add extract sparingly so it does not overpower the chocolate.
Gingerbread Crunch: Use ginger snaps or crumbled gingerbread for the cookies to add warm spices like ginger and clove, this gives the fudge a cozy, spiced backbone.
Nutty Caramel Swirl: Warm a few tablespoons of caramel sauce and swirl it into the top of the fudge before it sets, sprinkle with chopped toasted pecans for texture and flavor contrast.
Chocolate Stripe: Swap half the white chocolate for milk chocolate, fold in dark chocolate shavings, or ripple melted dark chocolate across the white fudge for a pretty two-tone effect.
Gluten Free Option: Use your favorite gluten free sugar cookies or shortbread in place of regular cookies, crush them just the same and proceed with the same measurements.
Festive Color Swap: Replace traditional red and green sprinkles with gold dust or edible stars for an elegant adult plate without changing flavors.
Citrus Brightness: Add a teaspoon of orange zest to the fudge base for a subtle citrus lift that plays beautifully with white chocolate.

All of these ideas keep the spirit of Christmas Cookie Crunch Fudge intact, while letting you tailor textures and flavors for your crowd.

Cook’s Notes and Secrets

Use quality chocolate, especially for white chocolate, because white chocolate can have a waxy texture if low quality, choose chips labeled as real chocolate for best melt and flavor.
Warm the condensed milk, do not boil it, gentle heat helps the chocolate melt evenly without seizing.
Give the chocolate time to melt in the warm liquid, stirring slowly produces a glossy, stable ganache-like base.
Press larger cookie pieces into the top of the fudge for a dramatic presentation and a freshness cue, they will stay visible and add a crunchy bite.
Chill thoroughly, chilling is not optional for clean slicing, a fully set chill yields clean squares with little crumble.
If your fudge becomes grainy from overheating, try stirring in a small knob of warm butter until the texture becomes smoother, then proceed to cool.

Your Questions, Answered

What kind of cookies work best for the crunch?
Any crunchy cookie works well, sugar cookies, shortbread, ginger snaps, or crisp gingerbread all make strong candidates. Avoid very soft sandwich cookies that will dissolve into the fudge, instead choose cookies that keep some body after being folded in.

Can I make this with dark or milk chocolate instead of white?
Yes, you can replace some or all of the white chocolate with milk or dark chocolate, but remember that dark chocolate will yield a denser, less sweet fudge, and you may want to adjust the sweetness or add a touch more condensed milk if you go very dark.

How do I keep the candy cane pieces from melting into the fudge?
Fold candy cane pieces in briefly at the end and chill the fudge quickly, if you want the pieces to stay crisp, coat them with a thin sprinkle of cornstarch and tap off the excess before folding in, this provides a tiny buffer against moisture.

Is this recipe freezer friendly?
Yes, fully set fudge freezes well, layer squares between parchment and store in an airtight container or freezer bag for up to three months. Thaw in the refrigerator, then bring to room temperature before serving.

Can I make this vegan or dairy free?
To make this vegan, look for vegan condensed milk alternatives and dairy free white chocolate, the texture will change slightly but the concept remains the same. Pay attention to brands and the melting behavior of plant-based chocolate, some need gentle warming or double boiler treatment.

Why did my fudge turn out grainy and how do I fix it?
Graininess often comes from overheating or from chocolate seizing when water or steam contaminates the melting chocolate. To salvage, try stirring in a small amount of warm butter or cream to re-emulsify, or reheat gently over a double boiler while stirring until smooth.

Final Thoughts

Christmas Cookie Crunch Fudge brings together the best of two holiday worlds, the creamy, indulgent feel of classic fudge and the playful crunch of seasonal cookies. It is forgiving, fun to make, and presents beautifully whether you tuck squares into gift boxes or set them out on a dessert tray for guests. Give this recipe a try, customize it with your favorite cookies, and enjoy the joyful crunch that makes it a holiday favorite. I hope this inspires you to make a batch soon and share the sweetness with people you love.