Peanut Butter Banana Fudge

Creamy Banana Fudge topped with peanut butter and sprinkles. Thank you Shugary Sweets

3 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounces
11 ounces white chocolate chips, one package
7 ounces marshmallow fluff, 1 jar

1 cup peanut butter baking chips
2 tablespoons heavy cream
chocolate jimmies

• In a large saucepan, add sugar, butter, salt, and heavy cream. 
• Heat over medium high and bring to a boil, stirring constantly. 
• Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). 
• Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. 
• Pour hot sugar mixture over this. 
• Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).
• Pour into an 8inch square baking dish that is lined with parchment paper. 
• Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt peanut butter morsels with heavy cream for 30 seconds 
• Stir and heat an additional 30 seconds until creamy. 
• Drizzle over fudge pieces and add chocolate sprinkles immediately. 
• Store in an airtight container in the refrigerator for up to two weeks.