You can make this delicious fudge any time of year by swapping out the Christmas sprinkles with other holiday sprinkles. Step 1. Line an 8×8 square pan with parchment paper or wax paper.

Top with sprinkles; press into fudge to secure. REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to ...