In a medium saucepan over medium-low heat, melt butter.
Once butter is melted, add in sugar and evaporated milk. Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally.
Once the sugar is dissolved, add the vanilla and stir to combine.
Bring it to a boil and boil for 6 minutes. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Be warned... the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time.
Pour into a 9x13 baking pan lined with foil and greased with butter. Smooth out the top. I use my cake decorating tools to make sure its as smooth as possible.
Sprinkle on whatever sprinkles you like. I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Very gently press them into the fudge.
Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours. Once set, pull it out by the foil and turn upside down. Cut into 1" squares. Enjoy!