Apple Pie Fudge

Line an 8×8 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.

Add white chocolate and apple pie filling into a mixing bowl, attach the whisk attachment. Set aside.

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.

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.

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.

Store in a covered container in the refrigerator. Use within one week, or freeze. ENJOY!