In a double boiler, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and unsalted butter. Heat over medium, stirring continuously until melted into a smooth mixture, about 2-3 minutes.

Remove from heat and add pure vanilla extract, then fold in half of the holiday sprinkles.

Line a 9x9-inch baking dish with parchment paper and lightly spray with cooking spray.

Pour the fudge mixture into the prepared dish and smooth the top with a spatula.

Sprinkle remaining holiday sprinkles on top and press them in gently.

Chill in the refrigerator for 2-3 hours until firm.

Cut into squares and drizzle with melted almond bark if desired.