Peanut Butter Fudge in 10 Minutes with Silky Creamy Texture

Instructions:

1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium heavy-bottomed saucepan over medium-low heat, combine the peanut butter and sweetened condensed milk. Stir constantly until the mixture is fluid and well-emulsified. Do not allow it to boil.
3. Remove the pan from the heat immediately. Fold in the vanilla extract, salt, and white chocolate chips. Continue to stir until the residual heat has completely melted the chips and the mixture transforms into a thick, matte paste.
4. Transfer the mixture to the prepared pan, smoothing the top with a silicone spatula. Chill in the refrigerator for at least 2 hours until firm before slicing into 24 squares.