Description
If you love soft sugar cookies and creamy fudge, this no-bake treat brings the best of both into one colorful Easter dessert. It’s rich, sweet, and packed with vanilla-buttery flavor, topped with pastel frosting and sprinkles for a festive finish. Best of all, it comes together quickly with simple ingredients and no oven time — perfect for spring gatherings or quick holiday sweets.
Ingredients
Fudge Base
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3 cups white chocolate chips
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1 can (14 oz / 400 g) sweetened condensed milk
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2 tbsp unsalted butter
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1 tsp vanilla extract
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½ tsp almond extract (optional)
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¼ cup pastel jimmies sprinkles
Pastel Frosting
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½ cup (1 stick) unsalted butter, softened
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1½ cups powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla extract
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Pastel gel food coloring
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Extra sprinkles for topping
Instructions
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Prepare pan
Line an 8×8-inch pan with parchment paper, leaving overhang for lifting. -
Make fudge layer
In a saucepan over low heat, combine white chocolate chips, condensed milk, and butter. Stir constantly until fully melted and smooth. Remove from heat. -
Flavor
Stir in vanilla and almond extract. Let cool 2–3 minutes, then gently fold in sprinkles. -
Set
Spread mixture evenly in the pan. Chill 2–3 hours (or about 1 hour in the freezer) until firm. -
Make frosting
Beat softened butter until creamy. Add powdered sugar gradually. Mix in vanilla and 1 tbsp milk. Beat until fluffy, adding more milk if needed. Tint with pastel food coloring. -
Frost & decorate
Spread frosting over chilled fudge. Add sprinkles. -
Final chill & slice
Chill 30 minutes more, then lift out and cut into squares with a clean, sharp knife.
Notes
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Keep heat low when melting white chocolate to prevent grainy texture.
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Let fudge cool slightly before adding sprinkles so colors don’t bleed.
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Use gel coloring for frosting — it gives bright color without thinning it.
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Clean the knife between cuts for neat squares.
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Store chilled — this fudge slices and holds best when cold.