• Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil sprayed with cooking spray.

For the Cinnamon Chocolate Pecan Fudge Layer

• Place the semi-sweet chocolate chips, cinnamon chips, 2 tablespoons of butter, ¼ teaspoon salt, vanilla extract, and ½ can of sweetened condensed milk in a microwave-safe bowl.

  Heat in the microwave in 30-second increments, stirring in between, until the mixture is melted and smooth.

  Add the chopped pecans and stir to combine.
• Evenly spread the chocolate pecan fudge layer into the bottom of the prepared pan with a knife or offset spatula.

For the White Chocolate Cranberry Fudge Layer

• Place the white chocolate chips, 2 tablespoons of butter, ¼ teaspoon salt, and ½ can of sweetened condensed milk in a microwave-safe bowl.

  Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.

  Stir in the dried cranberries.
• Carefully pour the cranberry white fudge mixture across the top of the chocolate pecan fudge layer and spread it evenly with a knife or offset spatula.
• Cover with foil and chill in the refrigerator for at least 1-2 hours, up to overnight. Use a sharp knife to cut the fudge into 1 to 1 ½ inch squares, wiping the blade between cuts, if necessary.

Storage & Freezing

• Store fudge in an airtight container at room temperature for about a week or in the fridge for 2-3 weeks.

  To freeze Christmas fudge, tightly wrap it in wax paper, then in foil, and place it in a freezer bag. Freeze for up to a few months.