Melt the white chocolate chips and peanut butter in the microwave, stirring every 30 seconds.
Transfer to a mini loaf pan lined with parchment paper.
Refrigerate until set at least 4-6 hours, preferably overnight.
Notes
Nutrition: the nutrition facts are for 1/16th of the recipe. If you get more or less pieces you will have to adjust them. There are only 2 NET carbs per serving when getting 16 pieces of fudge.Substitutions: it’s fine to swap out the peanut butter for other kinds of nut butter or sunflower seed butter if you want. It will have a different flavor, so keep that in mind. To Store: you can keep this at room temperature for 2-3 days or in the fridge for up to two weeks. To Freeze: you can keep the fudge in an airtight container in the freezer, and it will last up to six months. Simply grab out what you need and thaw it on the counter for a few minutes before serving.