HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)
Creamy, rich peanut butter fudge made with 4 ingredients! Naturally sweetened, healthy, and ready in 30 minutes! The perfect plant-based dessert.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 bars, Calories 164 kcal, Carbohydrate 5.2 g, Protein 3.4 g, Fat 15.5 g, SaturatedFat 9.5 g, Sodium 58 mg, Fiber 1.6 g, Sugar 2.8 g
PEANUT BUTTER FUDGE
This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 16 pieces
Number Of Ingredients 8
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
- Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
- When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
- Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
PEANUT BUTTER FUDGE
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Time 2h14m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
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.
PEANUT BUTTER CUP FREEZER FUDGE
Incredible no bake peanut butter fudge made with just 5 simple ingredients! This easy peanut butter freezer fudge has chunks of peanut butter cups in every bite for the ultimate dessert that's gluten free, low carb, and easily vegan & dairy free.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dessert Gluten Free Grain Free No Bake
Time 45m
Number Of Ingredients 6
Steps:
- Line a 8x4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the peanut butter, coconut oil, maple syrup and vanilla until smooth. Pour the fudge into the pan and tap the pan on the counter before putting in the freezer. Freeze for 10 minutes, then sprinkle chopped peanut butter cups on top of the fudge and press them in a bit if necessary. Sprinkle with a little Maldon sea salt. Freeze until firm, about 30 minutes-1 hour.
- Once fudge is firm you can cut into 15 squares. Sometimes you have to wait a few minutes before cutting into. Store fudge in a freezer safe container in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 piece, Calories 167 kcal, Fat 13.6 g, SaturatedFat 5 g, Carbohydrate 8.9 g, Fiber 1.7 g, Sugar 6.5 g, Protein 4.7 g
LESS GUILTY PEANUT BUTTER FUDGE
I found this recipe on creatingnaturally.com and with a small change, made it even less calories and carbs. Sinfully good and healthy also!
Provided by Summers
Categories Candy
Time 12m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt coconut oil in microwave for 20 seconds (or more if needed) and stir well. You want it melted and slightly warm, but not hot.
- In a small bowl, whisk PB2 and water until thickened.
- Add oil, honey and cocoa powder and beat with a hand mixer until smooth and creamy. If your fudge ends up with a white film or streaks, you didn't have the oil warm enough or it was not blended sufficiently.
- Pour into muffin pan lined with foil liners. It should make about ten servings about 1/2 inch per muffin liner.
- I spread mine into a small 4 x 9 oval glass dish and cut into pieces as needed.
- Place in freezer for ten minutes and enjoy! Store leftovers in the refrigerator. If you are not eating right away you can just put in the refrigerator and it will be ready in 30-40 minutes.
Nutrition Facts : Calories 136.3, Fat 11.3, SaturatedFat 9.4, Sodium 0.5, Carbohydrate 9.4, Fiber 0.8, Sugar 7, Protein 0.8
PEANUT BUTTER FUDGE
Combine peanut butter with fudge for an out-of-this-world flavour combination. Topped with peanuts, it makes the perfect gift for any peanut butter addict
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 7
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, peanut butter and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Scatter the chopped peanuts. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 131 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
EASY PEANUT BUTTER FUDGE
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. -Mary Jane Rummel, Linglestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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4 INGREDIENT PEANUT BUTTER FUDGE - SALLY'S BAKING ADDICTION
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5/5 (20)Category CandyCuisine AmericanTotal Time 4 hrs 10 mins
- Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
- Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
- Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
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