How to Make Peanut Butter Chocolate Fudge Squares
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Mix peanut butter, coconut oil, cocoa powder, erythritol, vanilla, and salt in a bowl until smooth.
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Line a small loaf pan with parchment and spread mixture evenly.
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Freeze for 1 hour or until firm.
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Lift fudge from pan, cut into 8 squares, and store in fridge.
Pro Tips for Perfect Peanut Butter Chocolate Fudge Squares
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of natural creamy peanut butter, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Peanut Butter Chocolate Fudge Squares?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Peanut Butter Chocolate Fudge Squares?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for natural creamy peanut butter?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.