Prepare Your Workspace: Start by clearing a clean, flat workspace and gathering all your ingredients. Line baking sheets with parchment paper.

Melt the White Chocolate: Melt 1 cup of Ghirardelli white chocolate wafers on medium power in the microwave, stirring every 30 seconds until smooth and creamy, about 1-2 minutes.

Coat the Graham Crackers: Dip graham crackers into the melted white chocolate, ensuring they're fully coated. Lift them and allow excess chocolate to drip.

Add the Peppermint Crunch: While the white chocolate is still wet, sprinkle crushed peppermint over the coated graham crackers to add a festive touch.

Allow chocolates to set at room temperature for about 30 minutes or until firm.

Melt the Vanilla Almond Bark: Melt 1 cup of vanilla almond bark in a bowl in the microwave, stirring every 30 seconds until smooth, about 1-2 minutes.

Swirl in the Butterscotch: Drop dollops of 1 cup of melted butterscotch chips onto the melted vanilla almond bark and swirl together.

Sprinkle pretzels, mixed nuts, and toffee bits generously over the top.

Chill Until Set: Place the baking sheet in the refrigerator and chill for about 1 hour, until completely set.

Prepare the Vanilla Bean Fudge: Melt together 1 cup of white chocolate, 1 can of sweetened condensed milk, and ¼ cup of unsalted butter in a microwave-safe bowl.

Heat in 30-second intervals, stirring until fully melted and smooth, about 2-3 minutes.

Mix in the Flavorings: Stir in a pinch of salt, 1 teaspoon of vanilla bean paste, and optional walnuts or candied cherries into the mixture.

Pour the fudge mixture into a lined 8x8 inch pan and chill in the refrigerator for at least 2 hours until firm.

Once firm, remove from the pan and cut into bite-sized pieces for serving or gifting.