1 cup sweetened condensed milk
1½ cups semi-sweet chocolate chips
½ cup creamy peanut butter
1 tsp vanilla extract
½ cup roasted cashews
Pinch of salt
Butter or parchment for lining the pan
Line a square baking pan with parchment paper. Set aside.
Add chocolate chips with condensed milk to a saucepan and stir over medium heat until chocolate is melted.
Remove chocolate from heat and add peanut butter. Stir until combined.
Mix in vanilla extract and a pinch of salt to balance the sweetness of the fudge.
Add chopped cashews and fold it evenly into the mixture. Pour the mixture into the prepared pan and smoothen the top.
Refrigerate for 3 hours until firm. Cut it into bite sized squares and serve.