1) With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-x-13-inch glass cake pan. Make sure to completely and evenly coat the pan.

2) Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter, and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).

3) Microwave on high for 2 1/2 minutes.

4) Remove from microwave with oven mitts and add vanilla.

5) With a hand-held mixer, beat at medium-high speed until smooth.

6) If desired, stir in walnuts.

7) With a rubber spatula, turn out into previously greased cake pan and spread evenly.

8) Chill for 1 hour or until solid.

9) Cut into squares.

10) Store refrigerated for up to two weeks (that is if it makes it that long!). — ours only barely made it 2 days!

To serve, I grated some white chocolate and sprinkled it over the fudge, and served with strawberries on the side. Enjoy!