In a saucepan, brown the butter (put pieces of your butter into the saucepan and heat over medium heat. Stir continuously for 7-8 minutes until golden brown and the milk pieces that fall to the bottom of the pan are toasted).

In a double boiler combine the browned butter, white chocolate chips, white almond bark, and sweetened condensed milk.

Heat over medium heat and stir continuously until smooth.

Remove from heat and add 1 1/4 cup of cinnamon sugar pecans and vanilla and mix well.

Pour fudge into a 8x8” pan that has been lined with parchment paper.

Smooth the top and add the rest of the cinnamon sugar pecans to the top (break the pecans into pieces if you want to).

Let cool at room temperature for 6-8 hours or in the refrigerator for 2-4 hours.

Cut fudge into pieces and enjoy!