Line an 8×8 baking pan with aluminum foil, with 3-4" of foil hanging off either side. Set aside.

Place the almond bark, broken into large chunks, into a large microwavable safe bowl. Melt bark on high for 60 seconds, then stir. Melt for another 60 seconds and stir. Continue to do this at 30 second intervals until bark is smooth and completely melted. (It took me around 3 minutes but depends on your microwave).

Scoop the entire container of peanut butter into the bowl of melted bar and stir until peanut butter is completely incorporated and mixture is smooth.

Pour mixture into prepared pan and place in refrigerator for 1-2 hours or until set.

Remove fudge from fridge and using the aluminum foil hanging over the edge, lift the fudge out of the pan.

Cut fudge using a sharp knife. For smooth cuts, run your knife through hot water before each cut. Cut into 40 1×1 pieces.