Ingredients:

1 (14 ounce) can sweetened condensed milk
2 1/4 cups white chocolate chips
2 tablespoons butter, room temperature

2 teaspoons vanilla extract
1 1/2 cups roughly crushed sugar cookies
3 tablespoons confetti Christmas sprinkles

Directions:

1. Spray an 8 x 8 inch square baking dish with cooking spray and then line with parchment paper making sure that 2 sides have at least 2 inch overhang.

2. Using a medium size saucepan on medium-low heat. Heat the sweetened condensed milk until hot, stirring occasionally to prevent burning. Add the white chocolate chips, stir until melted. Add the butter and vanilla and stir until combined. Add the crushed sugar cookies and stir until well combined.

3. Remove the saucepan from the heat. Gently fold in 1 1/2 tablespoons of the confetti Christmas sprinkles to the saucepan until combined. Poor the fudge mixture into the prepared 8 x 8 inch pan and level it out to make even. Evenly sprinkle the remaining 1 1/2 tablespoons confetti Christmas sprinkles over the top. Use a toothpick to poke down some of the sprinkles where needed in order to hold them in place.

4. Loosely cover the pan with foil and refrigerate for at least 3 hours. Remove the pan from the refrigerator and remove the fudge using the parchment paper overhang. Peel the parchment paper away from the fudge and cut fudge into squares.

Notes: Roughly crush the sugar cookies with a fork or a knife. You want the crumbs to be at least the size of a large green pea. Have found that this works out better then crushing up the cookies into a powder. Roughly crushed turned out better, giving the fudge a better flavor and texture.

You will need at least 2 bags (11 ounce each) white chocolate chips for this recipe to get the required 2 ¼ cups.