Line a 9-inch square dish with parchment paper. Set aside.
In a large mixing bowl, add 1 bag Andes baking chips and marshmallow cream. Set aside.
In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat. Pour over Andes chips and marshmallow cream.
Using an electric mixer, beat mixture until baking chips are melted and fudge is creamy (about 1-2 minutes). Very gently, fold in extra 1 cup Andes baking chips. You want to stir as little as possible so they don’t completely melt.
Pour into prepared pan. Refrigerate fudge for 4 hours.
For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!