Peanut Butter Fudge with Chocolate Drizzle

1. Line a 9×9 baking dish with wax paper (if you allow paper to hang over two sides of the pan you can use the paper as a handle to remove the finished fudge). Set dish aside.
2. Melt the butter and peanut butter in a medium saucepan over low-medium heat. Bring to a simmer, then remove from the heat.
3. Stir in the vanilla, salt and powdered sugar until the mixture is clump-free.
4. The fudge will have the consistency of cookie dough—that’s OK! Press it into the 9×9 pan. To get a smooth top, press plastic wrap on top of the fudge and smooth it out.
5. Remove plastic wrap and cover with foil. Refrigerate for 3 hours or overnight.
6. Remove fudge from pan using the paper handles. Lay out a sheet of foil. Cut the fudge into pieces and place them on the foil.
7. To prepare the chocolate drizzle, microwave the chocolate chips in a small bowl in 10 second intervals until the chocolate melts and is clump-free when stirred.
8. Use a fork to drizzle the melted chocolate over the fudge. (See why I said to place foil down? Easy clean up!)
9. Let the fudge stand at room temperature for 10-15 until the chocolate hardens.
10. Store in an airtight container at room temperature or in the fridge.

Adapted from Katie at the Kitchen Door.