Preparation Steps

• Prepare an 8x8 inch baking dish by lining it with parchment paper, ensuring extra overhang on the sides for easy removal. Add 1 tablespoon of water under the paper to hold it in place.
• In a medium microwave-safe bowl, combine the unsalted butter and creamy peanut butter. Heat for 60 seconds in the microwave. Carefully remove and stir until smooth.
• Stir in the vanilla extract until well incorporated.
• Slowly add the sifted powdered sugar, 1 cup at a time, stirring with a large spoon in between additions. Continue stirring until the powdered sugar is completely combined and no white streaks or lumps are visible. The mixture will become stiffer.
• Pour the fudge mixture into the prepared 8x8 inch baking dish. Use a spatula to help evenly distribute and smooth the fudge in the pan.
• Place another piece of parchment paper on top of the fudge. Use this to help smooth the top of the fudge. Leave this piece of parchment paper in place, and refrigerate the fudge for at least 2 hours to chill and set.
• Once firm, remove the fudge from the refrigerator. Using the over-hanging pieces of parchment paper, lift out the fudge and place it on a cutting board.
• Warm a large sharp knife under hot water. Dry the blade and carefully slice the fudge into 64 equal pieces.
• Optionally, place 2-3 M&M's on the top of each fudge piece for decoration.
• Store the fudge in an airtight container. It will keep for 3-4 days at room temperature, or up to 1 week in the refrigerator.