Strawberry Shortcake Fudge Treat (Printable Version)
Layers of white chocolate fudge, vanilla wafers, and strawberry cookie crumbs create a rich, fruity dessert.
# What You'll Need:
→ Cookie Crumble Topping
01 -
10 vanilla sandwich cookies, crushed finely (equivalent to 1 cup)
02 -
5 tablespoons unsalted butter, divided (3 tbsp and 2 tbsp)
03 -
1 tablespoon strawberry flavored gelatin powder
04 -
2 to 3 drops red food coloring
→ Fudge
05 -
3 cups white chocolate chips
06 -
14 fluid ounces sweetened condensed milk
07 -
2 tablespoons freeze-dried strawberry powder
08 -
1 teaspoon strawberry extract (e.g., LorAnn Gourmet Strawberry bakery emulsion)
09 -
2 to 3 drops red food coloring (optional)
10 -
1 cup mini vanilla wafers
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Divide the finely crushed vanilla sandwich cookies evenly into two bowls. Melt 3 tablespoons of unsalted butter. Pour half over one bowl of cookie crumbs and mix well. To the remaining melted butter, add strawberry gelatin powder and red food coloring; stir to combine. Pour this mixture over the second bowl of crumbs and mix thoroughly. Spread both mixtures combined onto the prepared baking sheet and bake for 8 minutes. Remove from oven and gently break up the cookie crumble with a spatula. Allow to cool at room temperature.
02 -
Line an 8x8-inch baking pan with parchment paper. In a medium saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, remaining 2 tablespoons unsalted butter, freeze-dried strawberry powder, and strawberry extract. Optionally add 2 to 3 drops red food coloring. Stir continuously for 3 to 5 minutes until fully melted and smooth, ensuring chocolate does not burn.
03 -
Pour half of the melted fudge evenly into the prepared baking pan. Layer mini vanilla wafers evenly over the fudge. Pour remaining fudge over wafers and spread uniformly. Sprinkle the cooled cookie crumble evenly on top and gently press into the fudge to adhere.
04 -
Refrigerate the assembled fudge for 1 to 2 hours, or until firm. Cut into squares before serving.
# Additional Notes:
01 -
Gently breaking up the cookie crumble after baking prevents it from forming a solid mass, ensuring a crunchy topping.