sondray

6 T whiskey
1 1/4 cup icing/powdered sugar
1 1/4 cup semisweet chocolate chips (melt them and cool them down after measuring the amount)
1 cup dry roasted, unsalted peanuts (chop them after measuring the amount)

prepare an 8×8 baking pan with some parchment paper for minimal cleanup.
whisk your whiskey [ha] together with the sugar. throw in peanuts. add chocolate, stir well.
pour in your prepared baking pan, grab an extra piece of parchment paper and press down with a spatula [or your not-too-warm hands] on top of the extra parchment to level the fudge.
place in fridge for at least a couple of hours.
remove from pan, remove parchment paper and cut your fudge the way it’s never been cut before. the size of the pieces is up to you!