(2 sticks) unsalted butter, cut into small pieces
1/2 cupFisher® Chef’s Naturals Raw Peanuts
semi-sweet chocolate chips
Grease 9 x 5-inch loaf pan with butter. Line pan with parchment paper allowing extra to overlap sides.
Preheat oven to 350°F. Spread peanuts onto a baking sheet and place in oven for 6 minutes or until peanut become fragrant and are lightly browned. Remove from oven, let cool and chop.
Place peanut butter and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 ½ minutes until mixture begins to bubble, stir. Microwave on HIGH for an additional 1 to 1 ½ minutes (take precaution as mixture may bubble up sides). Stir in vanilla extract. Add confectioner's sugar; stir until well blended.
Spread mixture evenly into prepared pan. Sprinkle toasted peanuts over top; gently press into surface. Cover and refrigerate 1 hour or until set.
Use edges of parchment paper to lift fudge from pan. Cut into squares.
Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl). Stir constantly until chocolate melts.
Transfer chocolate to small plastic resealable bag; secure top. Snip tip from one end of bag. Gently squeeze bag; drizzle chocolate over top. Allow chocolate to set; serve.