Line the Pan: Start by lining an 8×8-inch baking pan with parchment paper or foil, leaving some overhang on the sides to lift the fudge out easily.

Melt the White Chocolate Chips: Place the white chocolate chips in a microwave-safe bowl. Microwave on high for 60 to 90 seconds. Stir well until smooth and fully melted.

Add Peanut Butter: Stir the peanut butter into the melted white chocolate. Microwave for another 30 seconds if needed. Mix until fully combined and creamy.

Optional Keto Chow Addition: If using Peanut Butter Keto Chow, stir it in now for added flavor and protein.

Spread the Base Layer: Pour the white chocolate and peanut butter mixture into the prepared pan. Spread it out evenly and set it aside.

Melt Semi-Sweet Chocolate Chips: In another microwave-safe bowl, melt the semi-sweet chocolate chips by microwaving for 1 minute, then stirring. Continue in 30-second bursts, stirring between each, until fully melted.

Thin the Chocolate (If Needed): If the chocolate is too thick to drizzle, stir in a tablespoon of shortening or coconut oil to achieve a smooth, pourable consistency.

Drizzle Chocolate Over Base: Drizzle the melted chocolate in horizontal lines over the white chocolate mixture.

Create the Swirl: Use a knife to drag through the chocolate in the opposite direction of the drizzle to create a swirling tiger stripe effect.

Set the Fudge: Let the fudge sit at room temperature or refrigerate until firm. Once set, lift it from the pan and cut into squares.