Circus Animal Cookie Fudge
This Circus Animal Cookie Fudge is an easy no-bake white chocolate fudge loaded with frosted circus animal cookies and colorful sprinkles. It’s nostalgic, kid-friendly, and perfect for parties, holidays, gifting, or fun dessert nights.
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use a good-quality brand that melts smoothly
- 14 oz sweetened condensed milk one standard can; do not substitute evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups frosted circus animal cookies up to 2 1/2 cups; roughly chopped into a mix of chunks and crumbs
- 1/4 cup rainbow sprinkles up to 1/3 cup; use jimmies for best color
- 1 drop pink gel food coloring 1–2 drops, optional, for pink fudge or swirls
- extra frosted circus animal cookies optional, for pressing on top
- 1 sheet parchment paper to line an 8x8-inch pan
- nonstick spray optional, for lightly greasing parchment
Instructions
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang on two sides to create handles for lifting. Lightly spray the parchment with nonstick spray if desired.1 sheet parchment paper, nonstick spray
- Roughly chop 2 to 2 1/2 cups of frosted circus animal cookies into a mix of larger chunks (about peanut-size) and smaller crumbly bits. Set aside.2 cups frosted circus animal cookies
- In a large microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave on 50% power for 45–60 seconds, then stir well. Continue microwaving in 20–30 second bursts at 50% power, stirring after each interval, until the mixture is thick, glossy, and completely smooth with no visible chocolate chunks.3 cups white chocolate chips, 14 oz sweetened condensed milk
- Stir the vanilla extract and fine sea salt into the melted chocolate mixture until fully combined to create the fudge base.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- For a pink circus fudge variation, add 1–2 drops of pink gel food coloring to the warm fudge base and stir until evenly colored. Alternatively, pour out half of the uncolored fudge, tint the remaining half pink, and use the two colors for a swirl effect later.1 drop pink gel food coloring
- Let the fudge base cool for 2–3 minutes so it is warm but not piping hot. Gently fold in the chopped circus animal cookies and rainbow sprinkles with a spatula until evenly distributed, being careful not to overmix or crush the cookie pieces too finely.2 cups frosted circus animal cookies, 1/4 cup rainbow sprinkles
- Scrape the fudge mixture into the prepared baking pan and spread it into an even layer. For a pink-and-white swirl, dollop spoonfuls of each color into the pan, then gently swirl with a butter knife without overmixing so the colors remain distinct.
- Press a few extra whole or halved frosted circus animal cookies into the surface of the fudge. Sprinkle additional rainbow sprinkles over the top if desired.extra frosted circus animal cookies, 1/4 cup rainbow sprinkles
- Refrigerate the pan of fudge for 1–2 hours, or until firm to the touch. If your kitchen is very warm, let the pan sit at room temperature for about 15 minutes before refrigerating to minimize condensation.
- Once fully set, lift the fudge out of the pan using the parchment paper handles and transfer to a cutting board. Use a sharp knife to cut into 1- to 1.5-inch squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve and enjoy.
Notes
Storage: Keep fudge in an airtight container. At room temperature (cool, dry kitchen), it lasts up to 3 days; in the refrigerator, 1–2 weeks. For longer storage, freeze pieces on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers; freeze up to 2–3 months. Let come to room temperature before serving.
Tips: Do not overheat white chocolate—microwave at 50% power and stop when almost melted, then stir until smooth. Allow the fudge base to cool slightly before adding sprinkles to prevent color bleeding. Chop cookies rather than crushing them so you keep visible chunks and texture. Cut small pieces, as the fudge is rich and sweet.
Yield & timing: Makes about 36 small squares (or about 25 larger pieces). Prep time is about 10–15 minutes; chill time 1–2 hours; total time about 1 hour 15 minutes to 2 hours, mostly inactive.
Variations: Add 1/2 teaspoon almond extract for a birthday-cake vibe, or use seasonal cookies and sprinkles for holidays. For gluten-free fudge, use gluten-free frosted animal cookies and verify that your white chocolate and sprinkles are gluten-free. For extra crunch, fold in 1/2 cup crushed vanilla wafers or graham crackers along with the cookies. To make a chocolate variation, replace 1 cup of white chocolate chips with 1 cup of semi-sweet or milk chocolate chips.
Nutrition
Calories: 180kcal
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