2 cups of creamy peanut butter
1 can (14 ounces) of sweetened condensed milk
12 ounces of white chocolate chips
1 teaspoon of vanilla extract
Pinch of salt

In a slow cooker set on low, combine the creamy peanut butter, sweetened condensed milk, and white chocolate chips.

Stir the mixture occasionally until the chocolate chips are completely melted and the mixture is smooth, about 1 to 1.5 hours.

Once melted, add in the vanilla extract and a pinch of salt, stirring well to combine everything evenly.

Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.

Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.

Allow the fudge to cool to room temperature, then refrigerate for at least 2 hours, or until firm.

Once set, lift the fudge out of the pan using the parchment paper and cut it into squares.

For a bit of extra crunch, consider adding a half cup of chopped peanuts or crushed pretzels to the mixture before pouring it into the dish. If you want a chocolatey twist, drizzle some melted dark chocolate over the top of the fudge once it’s set. You could also experiment with adding a sprinkle of sea salt on top for a sweet and salty delight. Remember, the key to great fudge is to ensure everything melts evenly in the slow cooker, so resist the urge to turn up the heat – patience will reward you with perfect fudge!