Line an 8x8-inch baking pan with parchment paper or nonstick aluminum foil.
In a medium saucepan, melt the butter. Then stir in the brown sugar and heavy cream.
Allow the mixture to boil, and then remove from heat. Stir in the crunchy peanut butter and vanilla extract, until well combined.
Mix in the powdered sugar. Stir until thoroughly combined (mixture will be thick.)
Spread fudge mixture evenly into prepared pan. Sprinkle the chocolate chips on top.
Quickly place pan into the refrigerator until the fudge completely sets (about 3-4 hours.)
Cut into bars and serve!
Notes
You can use creamy peanut butter instead of the crunchy.
Also, feel free to leave off the chocolate chips or use mini chocolate chips. Or try sprinkling with salted chopped peanuts for a sweet and salty treat! The fudge is sweet by itself, you don’t need anything else, unless you want it.
Store fudge in an airtight container, at room temperature, for about 2 weeks but you can also keep the fudge (in an airtight container) in the fridge for 3-4 weeks. Fudge can also be frozen (again, in an airtight container) for up to 3 months.