# What You Need:
→ Fudge Base
01 - 3 cups white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Sugar Cookie Layer
06 - 1 cup sugar cookie pieces, chopped into small chunks
→ Charcuterie Board Toppings
07 - 1/3 cup dried cranberries
08 - 1/3 cup dried apricots, chopped
09 - 1/4 cup roasted pistachios, chopped
10 - 1/4 cup toasted almonds, chopped
11 - 2 tablespoons mini chocolate chips
12 - 2 tablespoons freeze-dried strawberries, crushed (optional)
13 - 1 tablespoon honey for drizzling (optional)
# How To Make It:
01 - Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Combine white chocolate chips, sweetened condensed milk, and unsalted butter in a medium saucepan. Heat gently over low, stirring constantly until fully melted and silky smooth.
03 - Remove the pan from heat. Stir in vanilla extract and salt until thoroughly blended.
04 - Fold in half of the sugar cookie pieces gently to distribute throughout the fudge mixture.
05 - Pour the prepared fudge mixture into the lined baking pan. Spread evenly with a spatula.
06 - Scatter the remaining sugar cookie pieces, dried cranberries, apricots, pistachios, almonds, mini chocolate chips, and freeze-dried strawberries (if desired) evenly over the surface. Press toppings lightly into the fudge.
07 - Drizzle with honey if desired for additional sweetness.
08 - Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm and fully set.
09 - Lift the fudge out using the parchment overhang. Cut into 24 squares with a sharp knife for uniform portions.
