Prepare the fudge. In a heatproof microwave-safe bowl, add
White Chocolate (1 3/4 cups)
La Lechera® Sweetened Condensed Milk (1 can)
. Heat in the microwave on the highest setting for 2 minutes, giving it a stir halfway through.
After 2 minutes, give the mixture a quick stir to make sure the chocolate and the condensed milk are completely melted and smooth.
To the mixture, add
Peanut Butter (1/2 cup)
and stir it through.
Lightly spray an 8-inch square cake pan with
Nonstick Cooking Spray (as needed)
. Put a non-stick baking paper into the pan making sure there's an overhang on the two sides.
Quickly pour the fudge mixture into the pan before it starts setting. Smooth the surface over so it's nice and even all over. Give it a little shake to get rid of the excess air bubbles.
Roughly chop the
Dry Roasted and Salted Peanuts (1 handful)
and spread them over the surface of the fudge. Gently tap the peanuts slightly, just enough to make sure they stick to the top of the fudge.
Place in the fridge for 2-3 hours or until the fudge has set and is nice and firm.
After the fudge is set, remove it from the pan. Using a sharp knife, cut it into 16 even pieces. Serve and enjoy!