Store in the fridge for up to 2 weeks, and in the freezer for up to 2 months.
White chocolate: make sure you are using real white chocolate. Most white chocolate chips purchased at the store are not real white chocolate. Go for the white chocolate baking bars, or buy real white chocolate chips or callets online. To be considered real white chocolate, it needs to have at least 20% cocoa butter in it.
Peanut butter: feel free to use creamy or crunchy peanut butter, both will work, the crunchy peanut butter will provide your fudge with a crunchy texture. I prefer the creamy, and that’s what I am using. For the top, the creamy peanut butter will work better.
Chocolate: you can use milk, semi-sweet, or dark chocolate, whichever one you prefer. You can use chopped chocolate or chocolate chips.
Freezing: this fudge will freeze beautifully. Slice it, and then spread the slices of fudge on a baking tray lined with parchment or silicone. Place the baking tray in the freezer for 2 hours. Then place the fudge in a ziploc bag, or you can wrap it individually. Thaw in the fridge for a few hours before consuming.