• 36 oz (3 bags, about 6 C) white chocolate chips
  • 24 oz (2 bags, about 4 C) peanut butter chips – I use Reese’s Brand for this recipe
  • 40 oz creamy peanut butter – again, I use Reese’s Brand for this recipe
  • 1/4 tsp salt


  1. Line a 13″ x 9″ x 2″ baking pan with non-stick foil or parchment paper 
  2. Combine white and peanut butter chips in a large (12 C or more) microwave safe mixing bowl
  3. Heat on high power in the microwave for 1 minute – stir
  4. Heat on high power in 30 second intervals, stirring after each interval, until smooth
  5. Add peanut butter and salt – stir until well combined
  6. Pour into the lined baking pan
  7. Cover with foil and set aside at room temperature for about 6 hours
  8. To speed up this process you may refrigerate for about 2 hours
  9. Remove the fudge from pan and peel off parchment paper or foil
  10. Cut into 96 squares – store in an airtight container for up to a week (if it lasts that long – LOL)