Recipe

Peanut Butter Choc Chip Fudge! πŸ₯œπŸ«β£

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Peanut Butter Choc Chip Fudge! πŸ₯œπŸ«β£
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PB & Choc Chip for me tops any other PB flavor combo and this week’s SBWS is all about a classic with a twist – fudge. ⁣
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Peanut butter makes up the thick fudge base and with dark choc chips scattered throughout, the bars have the classic fudge texture and the crunchiness of the PB brings a little extra bite for a leveled up fudge bite.⁣
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You only need 4 kitchen staples and time for the fudge to chill so pop your apron on and let’s get baking. πŸ‘©πŸΌβ€πŸ³β£
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Ingredients:⁣⁣
240g peanut butter (or nut butter of choice)⁣
415g icing sugar, sieved ⁣⁣
170g dairy free spread ⁣⁣
100g chocolate chips⁣
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Method:⁣⁣
1. Add the butter to saucepan and melt over low heat and once melted, remove from the heat and stir in the peanut butter, mix until well combined.⁣⁣
2. Sieve in the icing sugar a spoonful at a time ensuring you stir thoroughly after adding in each spoonful.⁣
3. Mix well until a smooth fudge batter has formed, roughly 4-5 minutes of stirring.⁣⁣
4. Transfer the mixture into a deep lined baking tray and place in the freezer until firm, roughly 1 1/2 – 2 hours.⁣⁣
5. Once firm, cut to your desired bar size and top with an extra drizzle of melted choc.⁣
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Enjoy! ⁣
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Baking notes*⁣
I use Vitalite dairy free spread, crunchy PB (although you can use smooth) and the fudge will keep for a week stored in the fridge in an airighter or alternatively you can freeze the fudge and it will keep for 4 weeks in the freezer. 🌱

#asliceofsunshine