# Components:
→ Fudge Base
01 - 16 oz white chocolate, chopped or in 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
# Method:
01 - Line an 8 x 8 inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium saucepan over low heat, stir together the white chocolate, sweetened condensed milk, and unsalted butter until fully melted and smooth.
03 - Remove the mixture from heat and blend in vanilla extract, ground ginger, cinnamon, and salt until thoroughly mixed.
04 - Gently fold in the chopped ginger snap cookies, distributing evenly throughout the mixture.
05 - Pour the prepared fudge into the lined pan and smooth the surface with a spatula.
06 - Evenly sprinkle crushed ginger snap cookies atop the fudge, pressing lightly.
07 - Refrigerate for at least 2 hours, or until the fudge is completely firm.
08 - Lift the chilled fudge out using the parchment paper, cut into 24 squares, and serve.
