Chocolate Peanut Butter Fudge
Chocolate and peanut butter are a classic combination. Recently I purchased some natural peanut butter that my family didn’t enjoy. Now, this peanut butter was not made from organic or soaked peanuts, so it wasn’t technically properly prepared, but since I account for every grocery dollar I spend, I didn’t want to waste it.
We added a bit of maple syrup to the jar and the peanut butter became palatable. Try it, if the taste of natural peanut butter is not quite what you’re used to!
Almost immediately after tasting the peanut butter with maple syrup I knew I had to combine this peanut butter with chocolate for a decadent dessert that my family would love. My boys raved over this new treat saying that it reminded them of a chocolate peanut butter cup.
This recipe uses my Maple Chocolate Fudge recipe, combined with peanut butter. (For the easiest to digest peanut butter, I suggest using an organic, soaked peanut butter that contains sea salt.)
What You’ll Need
For the maple chocolate fudge layers
1/2 cup butter, softened
1/2 cup coconut oil (You may omit the coconut oil and double the butter instead)
3/8-1/2 cup of Grade B maple syrup
1 cup cocoa powder
1 tablespoon of vanilla
a pinch of salt
For the peanut butter layer
1 cup peanut butter
1 tablespoon maple syrup
1. In a food processor, combine the ingredients for the maple chocolate fudge layers.
2. Butter an 8X8 glass dish and spread half of the maple chocolate fudge mixture in the pan. Reserve the other half, leaving it at room temperature.
3. Freeze the first layer for 30 minutes or until firm.
4. Combine the ingredients for the peanut butter layer and spread the mixture on top of the first chocolate layer.
5. Freeze for 30 minutes or until firm.
6. Spread the last layer of chocolate maple fudge on top of the peanut butter layer and freeze for several hours.
7. Cut into small, 1 inch pieces and enjoy!