HOW TO MAKE IT :
- Melt white chocolate and peanut butter together until creamy. I do this in the microwave. Starting at one minute, stir, add 30 second intervals of heating, then stirring until smooth. Spread on parchment lined cookie sheet (I use a 15x10x1-inch pan).
- Melt milk chocolate and drizzle over white chocolate. Using knife you pull chocolate so that the two blend together. Allow to cool and set. Cut into squares. Eat and enjoy!
Notes :
- This fudge will keep just fine at room temperature, covered, for about a week. If you like your fudge cold (or your home tends to run warm), you can also store this covered in the fridge.
- Use regular creamy peanut butter and not a natural one that has a separated oil.
- Swap out the milk chocolate for dark chocolate if desired!
