Prepare your 8x8 inch pan by lining it with parchment paper or greased aluminum foil.

In a large saucepan over medium-low heat, combine the creamy peanut butter, sifted powdered sugar, unsalted butter, vanilla extract, and a pinch of salt. Stir continuously for about 5–7 minutes until smooth.

Maintain medium-low heat throughout the process to avoid bubbling or burning.

Allow the mixture to cool in the pan for about 5 minutes to prevent melting the chocolate chips.

Sprinkle the chocolate chips into the warm mixture and stir until fully melted and glossy.

Pour the melted fudge mixture into the prepared pan, smoothing it down evenly with a spatula.

Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for 1–2 hours until set.

Once set, lift the fudge out of the pan and cut it into 1-inch squares using a warm knife.

Serve at room temperature and store leftovers in an airtight container.