The heat has been a bit intense this week. Suddenly temperatures went from mild 70s to 90 and humid. Caught off guard, we found ourselves installing our bedroom window AC at 10pm at night on a weekday just to survive the night. Needless to say, intense cooking was not high on my list. When I was assigned to Rainstorms and Love Notes for this month’s Secret Recipe Club, I was looking for simplicity, tastiness and minimal heat.

Chocolate peanut butter fudge. How could I resist? The last time I attempted fudge was a snow day in grade school. With nothing to do and a sweet tooth, my friend and I were up for the challenge. I remember the process being intense and fluff (you know that marshmallow stuff in a plastic container?) being a key ingredient. I haven’t tried the stuff since, but when I came across Ashley’s recipe, just three simple ingredients and four simple steps.

Conveniently, I just just come into a large quantity of peanut butter. I’m not sure how many of you are familiar with Peanut Butter & Co., but look it up. Based in the West Village, Peanut Butter & Co. is both a delicious sandwich shop (though unfortunately for me, not a carrier of gluten-free bread, yet) and a creator of peanut butter flavor combinations. From Dark Chocolate Dreams to Cinnamon Raisin Swirl, they’re all delicious. Thanks to a Groupon deal, I acquired four jars for pennies. I opted for White Chocolate Wonderful, a blend of smooth peanut butter and white chocolate to blend with the dark chocolate I used for the fudge base.

The end product was more of a soft ganache than the fudge we all covet from the Jersey Shore boardwalk. It was a bit firm and didn’t have that chewy texture that I always think of from summer vacations. But it was rich, not too sweet and deliciously peanut buttery.

Easiest Chocolate Peanut Butter Fudge (adapted from Rainstorms and Love Notes)

• 1/2 c (1 stick) salted butter
• 1 c peanut butter (I used Peanut Butter & Co. White Chocolate Wonderful)
• 2 2/3 c dark chocolate chips

Melt the butter in a saucepan over low-medium heat.

Stir in peanut butter and chocolate chips until smooth and completely melted; remove from heat.

Pour mixture into a foil-lined 9×9 square or 7×11 rectangular baking dish and chill in the fridge for at least 4 hours.

Cut fudge into squares, serve and enjoy.