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Peppermint Cookie Crunch Fudge Cups
Products Used
0
63
65
Prep Time:
10m
Yield:
12 muffin sized cups
Plan for:
Chill for 2 hours
This fudge is so easy that even children can make it. Peppermint Cookie Crunch Fudge Cups make a perfect gift when wrapped in a clear bag with a pretty ribbon.
Products Used
Ingredients
- 1 package (8 oz) cream cheese, room temperature
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- 16 ounces white chocolate, chopped
- 1/4 cup peppermint sticks, broken
- 1/2 cup crushed chocolate sandwich cookies
Directions
- Line a 12-cup muffin tin with festive paper liners. Set aside.
- In bowl of an electric mixer, beat cream cheese, sugar, and vanilla until smooth.
- Melt chocolate in a bowl over gently simmering water. Stir until melted and completely smooth.
- Stir melted chocolate into cream cheese mixture. Add crushed cookies and peppermint (reserve some for garnish).
- Use an ice cream scoop and fill cups. Chill in fridge until set, about 2 hours.
Imperial Sugar Insight
NOTE: These cups can also be made in a mini-muffin tin. They are very rich, so a little goes a long way.
Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com.
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