Preparation Steps

• Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a medium saucepan over medium heat, melt the butter and peanut butter together, stirring until smooth.
• Remove from heat and stir in the vanilla extract.
• Gradually add the powdered sugar, mixing until fully combined and smooth.
• Press the peanut butter mixture evenly into the prepared pan.
• In a separate microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
• Pour the chocolate mixture over the peanut butter layer and spread evenly.
• Refrigerate for at least 2 hours, or until firm.
• Lift the fudge out of the pan using the parchment overhang and cut into 24 squares.
• Store in an airtight container in the refrigerator for up to 2 weeks.