Last night I was having a craving for peanut butter cups. I don’t often have cravings, and if I have one for something I usually just have one square of a Lindt 85% Cacao bar and that takes care of it. But just smearing P.B. on the chocolate wasn’t doing it for me.
So I decided to see if I could make fudge. I don’t use sweeteners and sugar substitutes by personal choice (no sugar due to my diabetes and no artificial sweeteners/replacements as I find them horrible – aftertastes, headaches, etc.)
I decided to use 85 & 88% chocolate bars, unsweetened peanut butter, butter and peanuts. Pretty simple.
I had Lindt and Purdy’s chocolate on-hand (a staple in my cupboard!) so broke them up into a microwave safe bowl, added 1/4 cup of butter and nuked on high for 35 seconds, then removed and stirred until the chocolate was almost completely melted. I had to stick it back in for another 20 seconds to get the last of the lumps melted. Then I stirred in 3/4 cup of peanut butter and stirred briskly until it was completely blended. Then tossed in about a cup of roasted peanuts.
I poured in into a parchment lined square pan and put in the fridge overnight.
This morning I took it out and it sliced easily into small squares and tastes great! I might increase the peanut butter ratio next time.
I can only eat one square at a time as a treat (to avoid blood sugar spikes) so I am storing in a sealed container in the cold part of my fridge.
Shannon’s Peanut Butter Chocolate Fudge
125 grams of dark chocolate (85-88% cacao – or whatever you prefer, any chocolate will work) broken up into small pieces
1/4 cup of butter
3/4 to 1 cup of unsweetened peanut butter
1 cup of roasted peanuts (optional, or use different nuts, or add dried cranberries! There are lots of options)
- Melt the chocolate and butter in a microwave safe bowl on high for about 35 seconds, remove from microwave and stir until it is melted – may need to put back in microwave for a few more seconds if the chocolate isn’t completely melted.
- Stir in the peanut butter. It needs to be completely blended in.
- Add the nuts, stir.
- Pour into a parchment or foil lined square pan, and refrigerate for a couple hours (overnight is good).
- Remove from pan by lifting out the parchment or foil, and cut into pieces. Store in an airtight container in the fridge.
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