Prepare a 9x9 inch baking pan by lining it with parchment paper and set it aside for now.
In a medium saucepan, over medium heat, heat the salted butter until melted, about 2 minutes.
Stir in the creamy peanut butter and half and half. Cook until everything is combined and smooth, about 2 minutes.
Take the peanut butter mixture off of the heat and whisk in the powdered sugar, 1 cup at a time. Whisk or beat until completely combined and no lumps remain.
Pour the mixture into the prepared baking pan and refrigerate for 45 minutes or until the peanut butter layer sets. It will be a thin mixture, but it will firm up when chilled.
Once the peanut butter layer has chilled, prepare the chocolate topping layer. by placing the dark chocolate chips in a medium sized saucepan.
Over medium high heat, heat the chocolate chips, half and half, and salted butter together until the butter is completely melted and the mixture is smooth, it should take about 3-4 minutes.
Pour or spread the chocolate ganache over the set peanut butter layer.
Place back in the refrigerator to set for 2 more hours or until the chocolate layer has set as well.
Once fudge is firm, cut into squares and serve.
To Store: Keep this fudge in an airtight container either in the refrigerator or at room temperature for 2 weeks.
To Freeze: You can individually wrap this fudge in pieces, then keep them in the freezer for 3-4 months. Thaw in the refrigerator overnight before eating.
When cutting fudge right out of the refrigerator, let it warm up for a few minutes at room temperature before cutting into it. Otherwise your bottom layer may break apart or crumble.
Sift the powdered sugar before mixing it into the recipe to help it mix in completely and more smoothly. If you don’t sift the powdered sugar, you may end up with soft little granules of powdered sugar.
You can replace the parchment paper with wax paper since this never goes into the oven. Do not use aluminum foil or you could end up with aluminum foil stuck on your fudge.