Peanut Butter Fudge Recipe 2: Creamy Fudge in 7 Minutes

Instructions:

1. Line an 8x8 inch square baking pan with parchment paper, leaving an inch of overhang on the sides to create a sling.
2. Empty the entire 454g jar of creamy peanut butter and the 454g tub of frosting into your large glass bowl.
3. Microwave the mixture on high power for 30 seconds, then remove and give it a quick stir.
4. Continue microwaving in 30 second intervals for a total of 60 to 90 seconds until the mixture is thin and pourable. Note: Overheating can cause the oils to separate, so stop as soon as it is smooth.
5. Remove from the microwave and stir rapidly with your silicone spatula until the colors are fully merged and no streaks of white frosting remain.
6. Quickly fold in the 0.25 tsp of sea salt and 1 tsp of vanilla extract while the mixture is still warm and fluid.
7. Pour the warm fudge into your prepared pan, using the spatula to scrape the bowl clean.
8. Spread the mixture to the edges and smooth the surface with your offset spatula until it looks like a polished sheet of glass.
9. Firmly tap the pan against the kitchen counter three or four times until tiny air bubbles rise to the surface.
10. Refrigerate for at least 2 hours until firmly set before lifting from the pan and slicing into 24 squares.