More Easy PB Fudge

Cook Time
120 mins

Calories
153

Serving Size
32

Carbs
15.7

Fat
9.8

Protein
2.1

Photo by: ShowMeNan

It really is THAT EASY

2 sticks unsalted butter

1 cup Creamy Peanut Butter (unsalted)

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar (usually a whole box)

Put the butter and peanut butter in a medium to large bowl. Cover with a paper plate.
Microwave on high for 2 minutes. Stir
Microwaving on high for two MORE minutes. The mixture will be bubbling and incredibly hot, so use caution. Stir again
Add vanilla and confectioners’ sugar.
Stir with a large spoon to incorporate all of the ingredients. The mixture will become difficult to stir and will lose its sheen.
Once this has happened, scoop the mixture into a square 8 inch pan lined with parchment paper with a large overhang.
Spread the mixture as evenly as possible in the pan. Fold excess parchment over the top of the fudge to cover it.
Refrigerate until completely cooled, about 2 hours.
Cut into 64 1 inch pieces, 8 cuts across the top, 8 cuts down the side.
Note - Fudge may be stored in an airtight container at room temperature for up to one week. Alternatively, fudge freezes incredibly well. To do so, wrap it in parchment and foil, place it in a freezer bag, and thaw at room temperature for several hours before enjoying.