1 cup creamy peanut butter
2 sticks unsalted butter, sliced
1 teaspoon pure vanilla extract
4 cups sifted confectioners' sugar
3/4 cups chocolate chips
1/4 teaspoon salt, optional
Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
Melt the peanut butter and butter together in a large bowl, stopping the microwave to stir the mixture every 45 seconds until completely melted and smooth. Remove from the microwave and stir in the vanilla. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. Fold in the the chocolate chips while the fudge is still warm.
Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
Store fudge in an airtight container in the refrigerator for up to 1 week.
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