• Note: I've since made this fudge with peanut butter chips instead of white chocolate chips and I highly recommend peanut butter chips for a more robust peanut butter flavor. 
• Line an 8 or 9 inch square baking pan with aluminum foil or parchment paper. 
• Place all the ingredients in a microwave safe glass bowl.
  2 cups (308g) peanut butter cups, 1/2 cup (135g) creamy peanut butter, 14 oz sweetened condensed milk, 1/4 tsp salt, 1 tsp vanilla extract
• Microwave for 1 minute on 50% power. Stir, then microwave for another 30-45 seconds on 50% power. Stir until smooth and melted. If the mixture is not fully melted, microwave for another 30-45 seconds on 50% power. 
• Quickly pour the fudge into the pan, using a spatula to smooth and distribute the fudge.
• Allow it to cool on the counter for 2-3 hours. Then cut into pieces. For easier cutting, place in the fridge to chill for 30 minutes, then cut. 

How to store fudge

• Store fudge in an airtight container. Fudge will last for 2-3 weeks in a container on the counter.
• If you want fudge to last longer (up to 4 weeks), store it in an airtight container in the fridge. 

Can peanut butter fudge be frozen?

• Yes! You can freeze fudge as a large slab or fudge that’s been cut into pieces. For either method, place the fudge in the fridge for 1 hour to chill, then wrap the fudge tightly in plastic wrap and place inside a zip lock freezer bag. Fudge can be stored in the freezer for up to 3 months. To thaw, place the fudge in the fridge for 24 hours.