In a medium saucepan, combine 3 cups of white chocolate chips, 1 can of sweetened condensed milk, and 1 tablespoon of unsalted butter over medium-low heat. Stir frequently for about 5–7 minutes until the mixture is smooth and creamy.

Remove the saucepan from heat and stir in 1 teaspoon of pure vanilla extract. Mix thoroughly to incorporate the vanilla.

Quickly pour the fudge mixture into a parchment-lined 8x8-inch square baking dish. Use a spatula to spread it evenly.

Sprinkle 15-20 crushed miniature candy canes evenly over the fudge surface. Gently press them down with your fingers.

Allow the fudge to cool at room temperature for about 4 hours to set.

Lift out the fudge from the baking dish using the parchment paper and cut into squares.

In a microwave-safe bowl, melt 6-8 ounces of white almond bark in 30-second intervals, stirring after each until smooth.

Using a spoon or piping bag, drizzle the melted almond bark over the cut fudge squares and sprinkle additional crushed candy canes on top.