In a slow cooker set on low, combine the creamy peanut butter, sweetened condensed milk, and white chocolate chips.
Stir the mixture occasionally until the chocolate chips are completely melted and the mixture is smooth, about 1 to 1.5 hours.
Once melted, add in the vanilla extract and a pinch of salt, stirring well to combine everything evenly.
Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Allow the fudge to cool to room temperature, then refrigerate for at least 2 hours, or until firm.
Once set, lift the fudge out of the pan using the parchment paper and cut it into squares.
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