Directions:

• Line an 8×8 pan with parchment paper. Set aside.
• Using a medium-sized saucepan combine white chocolate chips, condensed milk, molasses, and butter.
• Begin heating the saucepan over medium heat.
• Stir frequently until butter and chocolate chips are completely melted.
• Continue to stir until ingredients are completely combined.
• Stir to add the vanilla and all spices, stir well.
• Set the 8 X 8-inch pan on an oven mitt while pouring in the fudge mixture. Set aside.
• Allow fudge to cool at room temp for several hours or in the refrigerator for 1-2 hours to cool completely.
• Combine the white chocolate and sweeten condensed milk together in the top half of a double boiler and melt .
• Pour the white chocolate layer on top of the harden gingerbread layer.
• Allow to cool.
• Put in the refrigerator for several hours or allow to set overnight before serving.