Line the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with wax paper. Scoop all the peanut butter in a large microwaveable bowl and cook in the microwave for two minutes on high. Stir in the icing until smooth and well mixed. Spread the fudge into the prepared pan, smoothing the top with a spatula. Cover and place in the refrigerator until cool.
To serve, cut into 1 inch pieces. Can be stored in the refrigerator for up to one week.
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