Easy Potato Fudge (Print Version)

# Ingredients:

01 - 24 oz vanilla almond bark.
02 - 1/4 cup sweetened condensed milk.
03 - 1/2 cup prepared instant potatoes.
04 - Sprinkles for topping.

# Instructions:

01 - Line an 8x8-inch pan with foil or parchment paper.
02 - Put almond bark in microwave-safe bowl. Heat in 30-second bursts, stirring between each, until fully melted.
03 - Stir in condensed milk and mashed potatoes until smooth.
04 - Spread mixture in lined pan.
05 - Sprinkle top evenly with sprinkles.
06 - Pop in fridge for 2 hours until firm.
07 - Cut into squares and enjoy.

# Notes:

01 - Keeps well in fridge for up to a week.
02 - Let sit briefly at room temp before serving.
03 - Can swap sprinkles for nuts or crushed cookies.

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