Healthy Homemade Peanut Butter Fudge Food

HEALTHY PEANUT BUTTER FUDGE

Steps:

• In a bowl, mix peanut butter, coconut oil, maple syrup, and vanilla.
• Pour into bread 9×4 loaf pan (It was thicker this way, can use a brownie pan too)
• Mix together cocoa swirl ingredients and drop by spoonful on top of peanut butter mixture
• Swirl around with a toothpick and add chocolate chips and sea salt on top if desired.
• Place in freezer for at least one hour before eating. Store in freezer.

HEALTHY PEANUT BUTTER FUDGE RECIPE

Steps:

• Before making this recipe, keep in mind that this recipe must be stored in the freezer.
• Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
• In a large mixing bowl, combine peanut butter, maple syrup, and melted refined coconut oil. Add vanilla, sea salt, and stevia drops now. Stir until smooth and combined.
• Pour onto the prepared pan. Sprinkle Christmas sprinkles or chocolate chips to boost sweetness if you are a sweet tooth
• Freeze for 30 minutes or until firm enough to be cut into squares.
• Cut into 12 squares with a large knife. This fudge melts fast, so place the square immediately into a freezer-friendly sealed box and freeze again.
• Serve straight out from the freezer or wait a max of 2 minutes before eating to get the creamiest texture.
• Store in the freezer for up to 3 months in a sealed container. Don't store at room temperature or in the fridge. It softens too fast.

HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)

Steps:

• Line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
• To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
• Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
• Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
• Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
• Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.

HEALTHY HOMEMADE PEANUT BUTTER FUDGE RECIPE

Steps:

• Place all ingredients in a pan on the stove
• Heat over medium heat until starting to melt
• Whisk until all ingredients are blended and mixture is smooth
• Pour into muffin tin lined with muffin liners
• Sprinkle with chopped peanuts if desired
• Chill several hours until firm
• Remove from fridge and enjoy! Either box up as is or remove from liners, place on tray and sprinkle lightly with coarse salt to serve.

PEANUT BUTTER FUDGE

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

EASIEST PEANUT BUTTER FUDGE EVER!

Steps:

• In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
• Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
• Remove from heat, stir in peanut butter and vanilla.
• Mix until smooth.
• Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.