Line a 8x8” pan with parchment paper, and lightly grease it or spray with oil.
Beat the butter, powdered sugar, almond flour, vanilla, salt together.
Add the Eagle Brand® Sweetened Condensed Milk and the melted and cooled white chocolate. Mix to combine.
Add the chocolate chips and stir. You can top with more chocolate chips if you wish.
Pour into the prepared pan and let it rest in the fridge for 6 hours. Slice and enjoy!
Notes
Feel free to add any chopped nuts, other chips such as white chocolate or even peanut butter chips to this recipe.You can use all-purpose flour instead of almond flour, but make sure it's heat treated, so it eliminates harmful bacteria from the raw flour. To heat the flour, place it in a bowl in the microwave for up to 1 min.Also please use good quality white chocolate, which means with over 20% cocoa butter. Most store-bought white chocolate chips won't work because they aren't actual white chocolate. Go for the white chocolate baking bars, or for chips you actually know are high in cocoa butter.I have changed the recipe to use brown sugar instead of powdered sugar as I initially did when I first created this recipe. I find that brown sugar makes the fudge tastier, and more similar to cookie dough.