Put the nut butter and chocolate chips in the pyrex measuring cup, and then put that into a pan with hot-to-boiling water. Don't let any water splash into your fudge! Melt both, swirl together with a spoon. When fully blended, pour the liquid fudge into the molds, filling each cavity to the top. This recipe filled about 25 of the 40-cavity mold I recommend in my equipment list above. But you can use small cupcake liners as well, they are about the same size.
Set the mold or whatever you filled with fudge into the freezer while you make the coating for a fast set. I actually made my fudge in the morning so it sat in the freezer a good 2 hours before I popped the bricks out of the mold to be dipped. I'm not sure if the bricks would have been harder sooner, you'll have to test it out. The good news is, these don't melt out of the freezer like a coconut-oil based recipe would. So you can make them ahead of time, freeze them, pop them out of the mold and leave them in the refrigerator, awaiting the coating.
Make the Coating
Wipe clean the measuring cup. Make sure it is dry. Add your chopped chocolate and put the measuring cup in that pot of hot-to-boiling water. As it begins to melt, add about half the white cacao (cocoa) butter discs and allow those to melt.
Then turn off the stove, put the thermometer in the chocolate, and leave it alone while you wait for the temperature of the chocolate to drop to just below 100 degrees F. (My temperature was close to 150 degrees F so I had to wait about 20 minutes for it to fall to about 96 degrees F.)
Once it hits below 100 degrees F, stir in the remaining cacao butter discs and keep stirring until they are completely melted. Now your "tempered" chocolate is ready for the fudge bricks to be dipped.
Dip the bricks!
This step is pretty self-explanatory, no? I lined my undipped bricks on a cookie sheet to my right, put the measuring cup of melted chocolate before me, and set up a parchment lined cookie sheet to my left.
Assembly-line style, I put a fudge brick on the slotted spoon dipping tool in the kit I mentioned above, submerged it into the chocolate, shook off the dripping chocolate, and set the square on the cookie sheet to my left. The coating solidified pretty fast. We store ours in sealed containers in the refrigerator. Not sure how long they will last - we eat them too fast, haha! Enjoy!