Ingredients
8 Ounces unsalted butter, plus more for greasing pan
1 Cup smooth (not natural) peanut butter
1 Teaspoon vanilla extract
1 Pound powdered sugar
1/2 Cup chocolate chips (your choice on the darkness)
Preparation
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap (poke holes in plastic to let out steam).
Microwave for 2 minutes on high.
Stir and microwave for 2 more minutes.
Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon until it becomes harder and loses it sheen.
5.Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.
Melt chocolate chip (in a microwave or double boiler) and place into bag (pipette or zip-block with a small whole in the side). Drizzle chocolate over hardened fudge.
Refrigeration until chocolate hardens.
Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
