White Chocolate Crunch Fudge


Some people love white chocolate, and some people hate it. Same goes for Valentine’s Day. I obviously fall into the former category. Other things I love: roses and anything rose-scented and rose-colored, condensed milk, crunchy things, and no-bake desserts.

This White Chocolate Crunch Fudge is the combination of all these things.

It’s an ideal Valentine’s Day treat – rich and decadent, easy to make, with a chocolate base. Each sweet bite delivers creaminess and crunch. In previous years, I make it a point to make something I really like for Valentine’s Day: Nutty Chocolate Bars, Chocolate Cherry Truffles Mini Brownies, Buttermilk Rum Cakes, and Grilled Cheese with Orange Marmalade.

This year, I made this fudge and packed them in little parchment paper gift bags for friends. I also brought them to a party. I also snack on them at home. Today I caught myself day dreaming about them. They’re that good.

I’ve made easy white chocolate fudge before, as well as a key lime pie variation, but this batch is a little more sophisticated. I got some edible rose petals a few weeks ago, and I’ve been saving them for a Valentine’s Day dessert garnish. I can’t get enough of the soft fragrance and beautiful pink color, and really like how it makes a simple fudge bar look so romantic. If you don’t have any on hand, a sprinkle of coarse sea salt or orange zest would be a nice substitute.

To get even more texture, I folded in brown rice crisps in the fudge mixture. Regular rice crispies would work, too. Corn flakes would be even crunchier. I cut the fudge into little bars, but typically serve them in small (1 inch) squares. And if you’re really averse to white chocolate, dark chocolate would be great in this recipe, too.

I’m taking a little break in the next couple of weeks because Matt and I are heading to Rome for our honeymoon! Happy Valentine’s Day to all – hope your day is filled with silly love songs and your favorite things.

Yield: 16 bars

White Chocolate Crunch Fudge

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours 5 minutes


16 oz white chocolate
1 14 oz can condensed milk
3 tbsp salted butter, cut into 1/4 inch pieces (plus a little more for buttering the pan)
1 cup brown rice crisps
2 teaspoons edible dried rose petals


  1. Combine the white chocolate, condensed milk, and butter in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 2 minutes.
  2. Fold in rice crispies and mix until well combined. Scrape the mixture onto a buttered 8×8 baking pan and smooth out the top.
  3. Sprinkle dried rose petals on top. Press down gently with a spatula so the petals adhere better to the fudge.
  4. Freeze for at least two hours, then cut into bars. You can also cut the fudge into 1 inch squares (you'll end up with 64 pieces). Serve chilled.

I recommend using white chocolate bars or baking chocolate instead of chips. Bars melt better, and you'll have a smoother fudge consistency.


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