– 1 can 14.5 oz sweetened condensed milk (not evaporated) – 2/3 cup peanut butter traditional style like Jif brand, not natural – 1 package 16 oz white almond bark , broken into pieces – *Flake or coarse grain sea salt optional

– Line 8-inch square pan with foil that overhangs all four edges and spray with cooking spray. If using a 6×2-inch holiday tin as I did, lightly spray it with cooking spray and set aside. – Place the sweetened condensed milk (not evaporated milk), 2/3 cup creamy peanut butter and almond bark in a large microwavable bowl. Heat in the microwave uncovered on high (100% power) in 1-minute increments, stirring well between each, until melted and smooth. 

This will take about 3 minutes. Be careful; the bowl may get hot. – Immediately pour the mixture into the prepared pan or tin. Pick up and drop the pan twice or until the surface becomes level. Transfer to the refrigerator and let chill until set, about 2 hours. Sprinkle with sea salt, if using. – If you made the fudge in a pan, then you can lift the candy out of the pan by the overhanging foil; cut the candy slab into pieces with a large chef’s knife. If you made the fudge in a tin for a 

homemade gift, cut the fudge into squares with a small straight edge knife (non-serrated) but do not remove any pieces. Include a disposable Birchware fork with the gift so the recipient can easily remove pieces of the fudge. – The fudge may be stored in an airtight container at room temperature.