Creamy white chocolate fudge melds with spicy ginger snap cookies, creating an easy, festive dessert square.
# What You’ll Need:
→ Fudge Base
01 - 16 oz white chocolate, chopped or chips
02 - 14 oz sweetened condensed milk
03 - 4 tbsp unsalted butter
04 - 1 tsp vanilla extract
05 - 1/2 tsp ground ginger
06 - 1/4 tsp ground cinnamon
07 - Pinch of salt
→ Cookie Mix-Ins
08 - 5 oz ginger snap cookies, coarsely chopped (about 12 cookies)
→ Topping
09 - 4 ginger snap cookies, crushed for garnish
# How-To:
01 - Line an 8 x 8 inch baking pan with parchment paper, ensuring overhang for easy removal.
02 - In a medium saucepan over low heat, combine white chocolate, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and silky smooth.
03 - Remove saucepan from heat. Add vanilla extract, ground ginger, cinnamon, and salt, stirring until homogenous.
04 - Gently fold in the coarsely chopped ginger snap cookies until evenly distributed.
05 - Pour fudge mixture into the prepared pan and spread evenly with a spatula.
06 - Sprinkle crushed ginger snap cookies over the surface, pressing lightly to adhere.
07 - Refrigerate for at least 2 hours, or until the fudge is fully set and firm.
08 - Lift fudge out by parchment paper overhang. Using a knife, slice into 24 squares and serve.
