Line an 8x8-inch pan with parchment paper and set aside.
In a medium saucepan, brown the butter. Put the butter into the saucepan and heat over medium heat. Stir continuously for 7-8 minutes until golden brown and the milk solids that fall to the bottom of the pan are toasted.
To the saucepan add the white chocolate chips, white almond bark, and sweetened condensed milk and stir continuously until smooth and everything is melted.
Heat over medium heat and stir continuously until smooth.
Remove from heat and stir in 1 1/4 cups of the candied pecans.
Finally add in the vanilla extract and stir.
Pour fudge into the prepared pan and smooth the top.
Optional: take the other ¼ cup of chopped pecans and smash them up into small pieces. I just add them to a Ziploc bag and then pound them with a rolling pin. Or you can just leave them whole and spread them around on top.
Then sprinkle the crushed candied pecans to the top.
Let cool at room temperature for 6-8 hours or in the refrigerator for 2-4 hours.
Cut the fudge into 16 pieces and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The chill or set time required may vary depending on if you choose to set in the fridge or at room temperature. If you let it sit at room temperature and it is warm in your house, it may take longer or may not fully set up.