Too-Easy Chocolate-Peanut Butter Fudge
- 8 ounces semisweet vegan chocolate. coarsely chopped, or vegan chocolate chips
- 1 cup peanut butter
- 1/2 cup vegan butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Lightly grease an 8-inch square baking pan.
Place the chocolate, peanut butter, and butter in a heatproof bowl and set it over a saucepan of simmering water, stirring until the chocolate melts and the mixture is smooth.
Turn off the heat. Whisk in the sugar and vanilla until smooth and well blended.
Scrape the mixture into the prepared pan and cool until firm. Cut into 1 1/2-inch squares. Keep refrigerated.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.