Note from Mommypotamus: You know I’m a huge fan of recipes that take just a few of hands-on time – quick salted caramel, fresh fig bites, and egg drop soup to name a few. Today I’m thrilled to be sharing a delicious addition to our quick recipe collection from Gwen from Gwen’s Nest. I made it last week and it was absolutely delicious. Thank you, Gwen!
This chocolate peanut butter fudge is going to save me this holiday season. It’s as yummy as it looks, and better yet, it’s stirred together in just minutes. But beyond being creamy, dreamy, chocolatey-peanutbuttery perfection, it’s actually GOOD for you! These little treats are full of nourishing fats, and protein, making them a perfect little pick me up treat.
Since I’m a southern girl, and our fall temperatures are dipping down into the high 80’s, I definitely have to keep these little beauties in the fridge or they’ll get melty. I keep a pan in the fridge at all times, and rotate out flavors. A flat glass 6×8 storage dish works perfectly for this.
The goal here is smooth, velvety fudge, so I opt for the smoothest grind of nut butter I can find. I use my favorite brands of grassfed butter, and organic coconut oil for these, and the creamier the peanut butter the better. Although you can definitely use crunchy peanut butter, I’d steer away from gritty textures with this recipe. Along with being so easy, it’s a very versatile recipe. You really can dress it up with add ins, like chopped peanuts, chocolate chunks, or sea salt flakes on top.
But today, I just kept them simple, because you can’t go wrong with a combo like peanut butter and chocolate. I hope you love this fudge as much as we do!
- 1 cup smooth peanut butter
- 1 cup organic coconut oil, liquid; I like refined, but you can use either
- ⅓-1/2 cup honey, you can use raw here, since the recipe is uncooked!
- ½ cup butter, softened
- ⅓ cup cocoa powder
- salt to taste
- Stir together peanut butter and coconut oil in a small bowl.
- Remove one cup of peanut butter mixture, and set aside.
- To remaining mixture in bowl, add softened butter, honey, and cocoa.
- Stir well. Taste and adjust sweet and salty to your liking.
- Pour chocolate mixture into a 6x8 or similar glass dish, and spread smooth.
- Pour reserved peanut butter mixture over chocolate and use a knife to make swirls, but cutting stripes in opposite directions. I love this part!
- Chill fudge for about an hour, or until firm enough to slice and enjoy.
If you enjoyed this recipe, check out the coldstone peppermint fudge recipe over on Gwen’s Nest