Step 1: Prepare Your Baking Dish - Start by lining an 8×8-inch baking pan with parchment paper. This will make it easy to lift out the fudge once it’s set. Leave some overhang on the sides to make removal easier.
Step 2: Mix the Cinnamon Sugar - In a small bowl, mix together 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside this delicious mixture, as it will be used later to sprinkle on top of the fudge.
Step 3: Melt the Chocolate and Butter - In a medium saucepan over low heat, combine the 16 ounces of white chocolate chips and 2 tablespoons of unsalted butter. Stir constantly until the chocolate and butter are completely melted and smooth.
Step 4: Add Cream Cheese Frosting - Remove the saucepan from the heat and add the entire tub of cream cheese frosting to the melted chocolate. Stir until fully combined and smooth.
Step 5: Pour into the Baking Pan - Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly across the pan.
Step 6: Sprinkle the Cinnamon Sugar - Take the cinnamon sugar mixture you prepared earlier and evenly sprinkle it over the top of the fudge. Gently press it down to ensure it sticks.
Step 7: Chill to Set - Refrigerate the fudge for at least 2-3 hours, or until firm.
Step 8: Cut and Serve - Once the fudge has set, lift it out of the baking pan using the overhang of parchment paper. Cut it into squares using a sharp knife.
Equipment
8x8-inch Baking Pan
Medium Saucepan
Mixing Bowl
Spatula
Notes
Store any leftover Snickerdoodle Fudge in an airtight container in the refrigerator for up to 1 week. You can also freeze the fudge for up to 3 months.