Directions

Serving Size: 24

Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.
In the mixing bowl of a stand mixer, mix the butter, sugar, and Vanilla until smooth
Place the flour in a microwave safe bowl, and microwave the flour until it’s hot, about 1 1/2 minutes. Add the flour and salt to the mixing bowl and mix until smooth.
Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted. Stir chocolate chips into mixing bowl.
Add the Eagle-brand milk and peanut butter to the melted white chocolate, and stir until smooth. Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
Pour Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.
Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
Cut fudge into 1 to 2 inch squares, and place on a plate or platter to serve. Enjoy.