This Chocolate-Peanut Butter Fudge is too easy not to make on a regular basis! It firms up quickly, so be sure to get it into the pan right away. For a soy-free fudge, use a soy-free vegan butter.
Too-Easy Chocolate-Peanut Butter Fudge
This fudge is too easy not to make on a regular basis!
Prep Time 10 minutes
Total Time 10 minutes
Yields 36 pieces
Ingredients
- 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
Instructions
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Lightly grease an 8-inch square baking pan.
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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.
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Turn off the heat. Whisk in the sugar and vanilla until smooth and well blended.
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Scrape the mixture into the prepared pan and cool until firm. Cut into 1 1/2-inch squares. Keep refrigerated.
Recipe Notes
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.
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