Line a 9x9-inch pan with parchment paper. Set aside.

Using a double boiler, melt the white chocolate chips, 8 ounces of almond bark, and sweetened condensed milk over low-medium heat until almost smooth. Just before it’s completely smooth, remove from heat and continue stirring until everything is melted.

Add the vanilla and salt and mix well.

Pour the mixture into the prepared pan and let it set for 2 hours in the refrigeration or up to 4 hours at room temperature.

After the fudge sets, heat the remaining almond bark in the microwave in 20 second increments until smooth, and cut the fudge into 16 equal pieces.

Transfer the almond bark to a plastic bag and cut the tip off (the size of the cut tip will determine the thickness of the mummy “rags”). 

Make two dots on each piece of fudge to attach the eyeballs. Then, drizzle around the eyeballs and over the fudge to make it look like a mummy. 

Let the fudge cool completely and enjoy.

See post for tips and storage options.