Step 1

Line an 8 x 4 inch loaf pan with parchment paper.

Step 2

In a large mixing bowl, add white chocolate chips. Heat chocolate and stir with a spatula until chocolate is completely melted, liquid and smooth. This can be done either with the microwave or on the stove using the double boiler method. If using microwave, heat at 1 minute intervals, stirring in between. I found it easier to melt the chocolate using the double boiler method but I was also able to do it in the microwave.

Step 3

If using double boiler method, turn off heat but keep your pot on the stove. Stir in the peanut butter and mix with a whisk until batter is smooth and uniform in color. If you are using the microwave method, add in the peanut butter and quickly whisk in while chocolate is hot. Whisk until batter is smooth and uniform. (If you make this recipe with regular peanut butter, put it into a bowl and heat it for about 30 seconds so it is soft and easy to mix before adding it to the chocolate. You don't need to do this if you are using natural peanut butter and you don't need to do this if you are cooking this on the stove.)

Step 4

Pour fudge batter into prepared loaf pan. Smooth the surface with spatula.

Step 5

Place pan into freezer for about 30 minutes to 1 hour to set.

Step 6

Once fudge is set, remove from freezer and it let it soften a few minutes at room temperature before cutting with a sharp knife. Cut fudge into approximately 1 inch squares. Store uneaten fudge in an airtight container.