For the dough:
2 cups chocolate biscuit crumbs, about 28 biscuits
5 tablespoons melted butter
For the filling:
3 cups white chocolate chips
2 tablespoons butter
1 – 14 oz. can sweetened condensed milk
1 – 3.56 oz. can white chocolate instant pudding mix
1 – 7 oz. jar marshmallow cream
1 teasp. peppermint extract
For the topping:
Assorted red, white and green sprinkles
2-3 coarsely broken candy canes
Line (8 x 8 )inch baking dish with parchment paper and set
In a medium bowl, combine the biscuit crumbs and 5 tablespoons of melted butter.
Press biscuit mixture firmly into bottom of prepared pan. Set aside.
Place white chocolate chips, 2 tbsp butter and sweetened condensed milk in a large saucepan.
Cook and stir over medium heat until white chocolate chips are melted and mixture is smooth.
Add the pudding mix and continue to stir for another 1-2 minutes, mixing the ingredients thoroughly.
Add marshmallow creme and peppermint extract.
Stir until smooth.
Remove from heat and immediately pour mixture over prepared crust.
Garnish with coloured sprinkles and sugar cane pieces. Gently push down on top of the fudge to make sure the sprinkles and candy pieces stick to the fudge.
Refrigerate for a few hours until firm.
Cut into squares to serve.