Peanut Butter FudgeMay 09 2011 by
Those that know me know that procrastinate is my middle name. I’ve honed this skill over many years and I can even procrastinate procrastinating. Yes, it can be done, come over for an afternoon and watch as I procrastinate procrastinating the laundry. Yet just thinking about chocolate and peanut butter makes we want to sprint to the kitchen and whip up a super yummy dessert. Maybe if my husband covered the laundry in chocolate peanut butter fudge I would be more inclined to actually do it – maybe not, probably not, yeah, ain’t gonna happen. This recipe actually took form because my kids (I include my husband in that term cause if you knew him you would agree) kept asking for more of the ‘yummy pretzel balls” aka Chocolate Peanut Butter Pretzel Bites. Unfortunately we were out of pretzels but I did have all the other ingredients. I make a few tweaks to the recipe and voila – peanut butter fudge was born! Now, I warn you, right now, that if you make this recipe and you take a bite it is REALLY REALLY REALLY hard to not eat the whole pan. And if you can resist eating the whole pan, the leftovers will call to you at night, pleading with you to have just one more square. And, in the morning when you open the fridge to have breakfast, they will tempt you into eating them – I speak from personal experience on this topic. Don’t say I didn’t warn you….
- 1 cup chocolate chip of your choice (I used SunSpire Grain Sweetened Chocolate Chips)
- 1 cup creamy peanut butter (You can also use almond butter, cashew butter or any type of nut butter you wish)
- 2 1/2 tbsp milk (I used oat milk)
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 3 tbsp raw honey or coconut nectar
- In a small sauce pan on low heat, melt the chocolate chips.
- Add in the milk, vanilla, salt and honey. Stir to combine.
- Remove the chocolate from the heat and stir in the peanut butter.
- Transfer the fudge to a 3 quart glass baking dish. You’ll want to press the fudge into the pan with a spatula or the back of a spoon.
- Place the baking dish in the refrigerate for 2 hours.
- Remove from the fridge and cut the fudge into 28 small pieces.
- Serve immediately and ENJOY!
Makes 14 servings.
Serving size 2 pieces.
Nutrients per serving: Calories: 168.5, Cal. from Fat: 104.5, Total Fat: 11.5g, Sat. Fat: 2.5g, Carbs: 12g, Fiber: 1g, Sugars: 6.5g, Protein: 5g, Sodium: 15.5mg, Chol: 0mg
Any leftover fudge (really, who are we kidding?!) can be stored in the fridge in a sealed container for a week. You can also freeze the fudge in a freezer proof container for up to 6 months.
To make gluten free fudge make sure to use gluten free chocolate chips.