Apple Pie Fudge

• 3 cups White Chocolate, Broken Or Morsels
• 3/4 cups Canned Apple Pie Filling
• 3 cups Granulated Sugar
• 3/4 cups Unsalted Butter
• 1 pinch Kosher Salt
• 1 cup Heavy Cream
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Allspice
• 12 whole Gingersnap Cookies, Broken Into Bite Sized Pieces

1. Line an 8x8 baking dish with parchment paper (make sure the paper hangs over two sides of the pan so you can use it as a handle to remove the fudge from the dish when done). Set aside.
2. Add white chocolate and apple pie filling into a mixing bowl, attach the whisk attachment. Set aside.
3. In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium high heat. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.
4. Quickly pour the hot mixture into the prepped mixing bowl with the white chocolate and apple pie filling. Beat on medium speed until white chocolate is smooth (about 2 minutes). Pour it into the prepared baking dish. Refrigerate for 3 hours, until hardened, or overnight.
5. Remove fudge from the pan using the parchment paper handles and place it on a cutting board. Cut fudge into small bite sized pieces and top each piece with a small piece of cookie.
6. Store in a covered container in the refrigerator. Use within one week, or freeze. ENJOY!

white chocolate, apple pie filling, sugar, butter, kosher salt, heavy cream, cinnamon, ground nutmeg, allspice, cookies

Taken from tastykitchen.com/recipes/desserts/apple-pie-fudge/ (may not work)