# What You’ll Need:
→ Fudge Base
01 - 16 oz white chocolate, chopped or as 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 (20 x 20 cm) baking pan with parchment paper, allowing enough overhang for easy removal.
02 - Combine white chocolate, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until the mixture is melted and smooth.
03 - Remove the saucepan from heat and add vanilla extract, ground ginger, ground cinnamon, and a pinch of salt. Stir until fully integrated.
04 - Gently fold the coarsely chopped ginger snap cookies into the mixture, ensuring even distribution.
05 - Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Evenly sprinkle the crushed ginger snap cookies over the surface and press lightly.
06 - Place the pan in the refrigerator and chill for a minimum of 2 hours, or until the fudge is firm.
07 - Use the parchment overhang to lift the fudge from the pan. Cut into 24 even squares for serving.
