Peanut Butter Freezer Fudge
Print recipe| Serves | 15-20 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy | Peanuts |
| Meal type | Dessert |
| Website | Adapted slightly from Food Babe |
Ingredients
- 1 cup peanut butter
- 4 tablespoons coconut oil
- 1 1/2 tablespoon maple syrup
- 4oz chocolate chips
- 1/2 teaspoon sea salt
Note
When you cut the fudge, it may break-mine did! Just warning you.
Directions
| Step 1 | |
| Line a small pan with parchment paper (I used an 8" square pan) and set aside. | |
| Step 2 | |
| Combine the peanut butter, coconut oil, maple syrup, and sea salt with a mixer until smooth (I used my stand mixer but a hand mixer would work fine). | |
| Step 3 | |
| Spread the peanut butter mixture into the pan. I spread mine very thin. Sprinkle the chocolate chips over the top and carefully press in slightly (the peanut butter mixture will be pretty thin, so be careful not to get it on your hands!). | |
| Step 4 | |
| Freeze the fudge for at least two hours. Cut into squares; Food Babe says this makes 20 servings but I cut mine into 15 squares. Store in the freezer. | |
