Lightly grease an 8 x 8″ baking dish. Line the bottom and sides with parchment paper.

Pour in the vanilla granola just covering the bottom of the dish.

In a large heat-safe bowl, add the white chocolate bark and the condensed milk. Fill a saucepan (smaller than the bowl in #6.) with 3 inches of water and bring it to a boil. Reduce the heat to a low and place the heatproof bowl on top of the pot. Stir constantly until the white chocolate has melted and the mixture becomes completely smooth. Swirl in the peach jam. Remove the bowl from the heat and carefully pour over the vanilla granola.

Let the Peach Crumble Fudge cool for at least 4 hours or until set. Gently run a knife around the edge of the pan to loosen the fudge. Remove the pan. Slice into small pieces and serve.