Preparation Steps

• Line an 8x8 inch baking dish with parchment paper and set aside.
• Add white chocolate chips and apple pie filling (using mostly apple chunks, not the jelled syrup) to a mixing bowl and set aside.
• In a large saucepan over medium-high heat, combine granulated sugar, unsalted butter, kosher salt, heavy whipping cream, cinnamon, nutmeg, and allspice. Bring mixture to a rolling boil, stirring continuously for 4 minutes, then remove from heat.
• Quickly pour the hot mixture into the bowl with white chocolate and apple pie filling. Beat on medium speed until the white chocolate is smooth, about 2 minutes.
• Pour the fudge mixture into the prepared baking dish. Refrigerate for at least 3 hours or until set, preferably overnight.
• Remove fudge from the baking dish using the parchment paper. Cut into bite-sized pieces and top each piece with a small piece of gingersnap cookie. Store covered in the refrigerator for up to one week or freeze for longer storage. Enjoy!