Unsalted butter – 1 cup (230 grams), cut into pieces
Salt – ¼ tsp (optional)
Vanilla extract – 1 tsp
Powdered or icing sugar – 4 cups (430 grams), sifted
Instructions
Line the bottom and sides of an 8 or 9 inch (20 or 23 cm) square pan with aluminum foil or wax paper.
Butter, or spray with a non-stick cooking spray, the foil or wax paper. Set aside.
Place the peanut butter, butter and salt in a large heatproof bowl placed over a saucepan of simmering water and stir until the ingredients are completely melted.
Then, using a spatula or wooden spoon, stir in the vanilla extract and powdered sugar.
Spread the fudge into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
Decorate with choco-chips on the top. Be as creative as you want to be!
Cover and place in the refrigerator until firm (at least two hours).
To serve, cut into 1 inch (2.5 cm) pieces. It can be stored in the refrigerator for up to one week.
Recipe by Flavor Quotient at https://www.flavorquotient.com/?p=72