Peanut butter White chocolate Chip fudge

There are a lot of things that I could do without buying. One best example is peanut butter. Except my younger one, nobody likes it at home. I buy it for her and when it comes close to the expiry date, I somehow end up using it for baking. This time, I used it to make fudge since the peanut butter taste and smell is not so dominant in this and others at home enjoyed them too. Plus, this was something I made for a friend's daughter who loves peanut butter and on the top of it loves any kind of fudge.

One Year Back - Vegan Chocolate Popsicles, Scrambled Tofu, Kaju Burfi / Cashews fudge
Two Years Back - Dark Chocolate Mousse
Adapted very slightly from here.
Ingredients:
White Chocolate Chips - 12 Oz bag divided use
Condense milk - 1 can of 14 Oz (You could use fat free or low fat)
Peanut butter - 1 cup (I used creamy, but you could use crunchy not natural) Vanilla - 2 tsp

Method:
Line a 8 x 8 pan with aluminum foil and grease the foil. Set aside. In a saucepan, take condensed milk, peanut butter, all but 1/2 cup of the chocolate chips. Set it on low heat and keep stirring till all the chocolate chips melt and the mixture is nice and smooth. Add the reserved 1/2 cup of chocolate chips, vanilla and stir. Turn off the heat and pour into the prepared pan. Smooth the top with a spatula. Let it cool down to room temperature. Place in the refrigerator to set and when chilled, cut into small slices. I made 36 pieces out of this.

Notes:
The original recipe uses about 1/2 cup raw peanuts. I didn't use them since my kids don't like nuts. But to keep some texture, I used 1/2 cup of the chocolate chips to give it a crunch. You can let all the chocolate chips get melted if you don't want the texture. You could use semi sweet chocolate chips instead of white chocolate chips.

Enjoy.

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