Creamy, decadent chocolate peanut butter fudge made with just four wholesome ingredients, no condensed milk and no added sugar.
My friend J has an easy recipe for a chocolate peanut butter fudge. She calls it “Idiot Fudge,” presumably because it’s so easy, any idiot can make it.
When she first made it for me, I knew immediately that this is something I would never be able to have at home. It’s just too dangerous.
But today, I couldn’t resist the urge to create a slightly healthier version of this chocolate peanut butter fudge. The main change that I made was to completely omit the powdered sugar, which the original recipe had quite a lot of (a full cup, I think), and use dark chocolate.
MY LATEST VIDEOSI was amazed at the result, because it was perfect. The original Idiot Fudge is perfect too, which made me think that we can often reduce the amount of sugar in recipes or even omit it completely, with results that are still amazing.
So here it is – my perfect recipe for a creamy, decadent, addictive chocolate peanut butter fudge.
PS. Another yummy no-bake chocolate dessert are these chocolate cheesecake bars. They are wonderful!
Chocolate Peanut Butter Fudge
Ingredients
- 1 (3.5 oz bar) high-quality dark chocolate, 70% cocoa, broken into pieces (I used Lindt)
- 1/4 cup unsalted butter, cubed
- 1/2 cup natural creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Line a square 8-inch baking dish with wax paper.
- Place all the ingredients in a medium saucepan. Heat over very low heat, stirring often and making sure chocolate doesn’t burn.
- Remove from heat as soon as the chocolate is melted. Keep stirring until smooth.
- Using a rubber spatula, transfer the mixture to prepared pan, spreading out evenly and smoothing out the top, then gently swirling just the top to create a pretty design.
- Cover with plastic wrap. Refrigerate until set, at least 2 hours.
- Uncover and use the wax paper to remove the fudge from the pan and onto a cutting board. With a sharp knife, cut into 16 squares.
- Keep the fudge squares in the fridge, in an airtight container, separating layers with wax paper.
