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Line an 8 inch x 4 inch loaf pan with parchment paper.
Add chocolate to a large microwave-safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
Add the peanut butter to the chocolate. Mix with a spatula until the peanut butter is fully incorporated and no streaks of peanut butter remain. The mixture should be smooth and uniform in color.
Stir in the honey and mix until it is fully and evenly incorporated. You can start with 3 tbsp and taste and adjust as needed. I usually add 3-4 tbsp. You can add a little more than that but if you add too much then your fudge will not set. Your mixture should thicken slightly after stirring in the honey.
Pour your mixture into your lined loaf pan. Use a spatula to spread the mixture evenly across the pan and smooth the surface.
Place the fudge into the fridge until set. This should take about an hour. Once it is firm, remove it from the fridge and cut the fudge into pieces using a sharp knife. Fudge should be enjoyed soon after it is removed from the fridge. If it sits out at room temperature it will become a little too soft to hold so any uneaten fudge should be stored in the fridge.