avantis
Chocolate Peanut Butter Fudge 
And sometimes… ok often… we just *require* a little slice of the most perfect chocolate treat.
Chocolate. Chocolate. So good to eat. Chocolate. Chocolate. Such a treat. Lol.
You’re either a chocolate + pb person, or you’re REALLY not… I totally get that. But the people who are: ARE OBSESSED.
Like, Chocolate + PB is the ULTIMATE treat. Would you agree?
If Peanut Butter isn’t your thing, you can use almond butter, or cashew butter, or even sun butter. So basically you can try out each of these nut butters/seed butter until you find YOUR personal favorite. Sounds like a fun “experiment” to me. 
makes 18 servings
Ingredients:
- 1 1/4 cups dark chocolate chips
- 1/2 cup unsalted, natural peanut butter
optional: sea salt flakes
Instructions:
Line an 8-inch square pan with parchment paper.
Place a heatproof bowl over a pot with boiling water. Make sure the water doesn’t touch the bottom of the bowl.
Add in the chocolate chips and allow them to melt, stirring occasionally until smooth.
Take the bowl off the heat and immediately stir in the peanut butter. Whisk until fully incorporated.
Alternatively, you can melt the chocolate chips in the microwave. Add them to a microwave-safe bowl and heat in 15-sec increments until chocolate is fully melted, making sure you stir after each one.
Transfer your chocolate mixture into the prepared pan, and smooth out the tops into an even layer. Sprinkle with salt flakes if desired.
Freeze for at least 1 hour, or until completely firm.
Slice into squares or triangles and enjoy!
Store in the fridge for up to 1 month or freeze for up to 3 months.
Just before serving, thaw for about 10 minutes.
Rachel
Ingredients
-
1 1/4 cups dark chocolate chips
-
1/2 cup unsalted, natural peanut butter
optional: sea salt flakes
Instructions
-
Line an 8-inch square pan with parchment paper.
-
Place a heat proof bowl over a pot with boiling water. Make sure the water doesn’t touch the bottom of the bowl.
-
Add in the chocolate chips and allow them to melt, stirring occasionally until smooth.
-
Take the bowl off the heat and immediately stir in the peanut butter. Whisk until fully incorporated.
-
Alternatively, you can melt the chocolate chips in the microwave. Add them to a microwave-safe bowl and heat in 15 sec increments until chocolate is fully melted, making sure you stir after each one.
-
Transfer your chocolate mixture into the prepared pan, and smooth out the tops into an even layer. Sprinkle with salt flakes if desired.
-
Freeze for at least 1 hour, or until completely firm.
-
Slice into squares or triangles and enjoy!
-
Store in the fridge for up to 1 month or freeze for up to 3 months.
-
Just before serving, thaw for about 10 minutes.
© Copyright CleanFoodCrush ® LLC 2014-2020 – Rachel Maser – CleanFoodCrush.com
Ingredients
- 1 1/4 cups dark chocolate chips
- 1/2 cup unsalted, natural peanut butter
optional: sea salt flakes
Instructions
- Line an 8-inch square pan with parchment paper.
- Place a heat proof bowl over a pot with boiling water. Make sure the water doesn’t touch the bottom of the bowl.
- Add in the chocolate chips and allow them to melt, stirring occasionally until smooth.
- Take the bowl off the heat and immediately stir in the peanut butter. Whisk until fully incorporated.
- Alternatively, you can melt the chocolate chips in the microwave. Add them to a microwave-safe bowl and heat in 15 sec increments until chocolate is fully melted, making sure you stir after each one.
- Transfer your chocolate mixture into the prepared pan, and smooth out the tops into an even layer. Sprinkle with salt flakes if desired.
- Freeze for at least 1 hour, or until completely firm.
- Slice into squares or triangles and enjoy!
- Store in the fridge for up to 1 month or freeze for up to 3 months.
- Just before serving, thaw for about 10 minutes.
© Copyright CleanFoodCrush ® LLC 2014-2020 – Rachel Maser – CleanFoodCrush.com
The post Chocolate Peanut Butter Fudge first appeared on Clean Food Crush.
