1Line 8-inch square pan with foil, extending foil over 2 opposite sides of pan.
2In large bowl, microwave white baking chips on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until smooth. Stir in espresso powder until well blended. Add frosting, peanut butter and 1/2 cup of the mocha cappuccino hazelnut spread until well blended. Stir in nuts.
3Spread fudge mixture evenly in pan. Spread remaining 1/4 cup mocha cappuccino hazelnut spread over fudge; top with sprinkles.
4Refrigerate 1 1/2 hours or until firm. Remove foil; cut into 6 rows by 6 rows. Store covered in refrigerator.