24-28 oz. white choc. chips (if using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 oz. If using pure white choc. chips (with coca butter listed in the ingredients) then use 28 oz.
1-1/3 c. key lime curd

24 -28 oz. white choc. chips (if using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 oz. If using pure white choc. chips (with coca butter listed in the ingredients) then use 28 oz. 1 -1/3 c. key lime curd

Line an 8” square pan with non-stick tin foil or parchment paper or regular tin foil sprayed lightly with baking spray.
Pour the white chocolate chips and key lime curd into a microwave safe mixing bowl. Heat at 70% power for 90 seconds. Let bowl rest in microwave for 3 minutes. Remove and stir until melted.
If needed, heat for another 15 seconds at 70% power. Let rest, allowing the residual heat in the fudge to melt any remaining chips, then stir until melted. Spread the fudge into the lined baking pan.
Cover the pan with a piece of tin foil or plastic wrap. Chill in refrigerator for about 3 hours until firm. Remove the fudge from the pan and peel off the tin foil or parchment paper. Cut into squares and enjoy.