2-layer Chocolate Peanut Butter Fudge
Oh, fudge!
Did you used to say that phrase when you were little or when you didn’t think it was appropriate to use the actual f word you wanted to say? No? Me neither. We are such rebels.
I am in a strange mood today, all hyped up on the holidays and sugar and dreaming about what I hope to do in the new year. But mostly I think I am hyped up on this fudge! When I posted my Maple Pecan Pumpkin Pie Fudge the other week, I asked you to tell me your favorite fudge flavor. It turns out there are quite a few chocolate and peanut butter fudge lovers out there! [I’m saying this like it’s surprising; it’s not. PB + Chocolate is a classic for a reason.]
For the last week, my elves, Honey and Barley, and I have been hard at work in the kitchen tinkering with chocolate and peanut butter (the elves only get to taste test the peanut butter) and the perfect ratios and our fudge swirling techniques and and and! See? Too much sugar.
When I finally felt like I had perfected a recipe that brought me back to the fudge from the local ice cream shop I used to eat growing up, I excitedly handed Aaron a square to sample and asked him what he thought. Mouth coated in peanut butter and laughing, he responded:
“This is ridiculous…just…ridiculous.”
And then he giggled (yes, giggled) some more.
Do you ever eat something that’s so over-the-top delicious that it actually makes you laugh? That’s what happened here.
This chocolate peanut butter fudge is definitely in the running for my most decadent recipe to date. A layer of dark chocolate fudge rippled with a thick maple peanut butter swirl, then topped with as many chopped dark chocolate peanut butter cups as I could fit. {Swoon}
What’s really exciting to me in addition to the obvious chocolate and peanut butter bliss, though, is that this fudge is made from simple, whole foods: raw cacao powder, unrefined coconut oil, peanut butter, and pure maple syrup. No processed sugars or weird condensed milks and butter substitutes. Just real ingredients, a couple of minutes of mixing, and lots of love.
For those of you who told me that your favorite fudge involves hefty doses of peanut butter and chocolate, ask and you shall receive! This recipe is for you.
I hope you find this fudge so dreamy it makes you laugh…or curse. Oh, fudge!
Now please come over and help me eat it. xo Amanda
2-layer Chocolate Peanut Butter Fudge
2-layer Chocolate Peanut Butter Fudge
Serves: one 4" x 8" dish
Prep Time: 1 hour
Dark chocolate fudge rippled with a thick maple peanut butter swirl, then topped with loads of chopped dark chocolate peanut butter cups. This vegan fudge is over-the-top decadent, all without processed sugar or dairy.
Cuisine: Gluten Free, Vegan Servings: one 4" x 8" dish
Prep Time: 1 hour
Dark chocolate fudge rippled with a thick maple peanut butter swirl, then topped with loads of chopped dark chocolate peanut butter cups. This vegan fudge is over-the-top decadent, all without processed sugar or dairy.
Instructions
- Line a 4" x 8" baking dish with plastic wrap and set it aside.
- Blend all of the chocolate layer ingredients together in your blender until smooth. Transfer the mixture into your prepared pan and use a spatula to smooth out the top.
- In a small bowl, make the peanut butter layer by stirring together the peanut butter, maple syrup, and salt. Pour the mixture on top of the chocolate layer and use a knife to swirl it throughout the chocolate base.
- Sprinkle the chopped peanut butter cups on top. Freeze for 1 hour, or until completely solid. Slice the fudge into squares and enjoy! Leftovers should be stored in a container in the freezer.
Copyright © 2023 Amanda Maguire for Pickles & Honey
