Chocolate Peanut Butter Fudge
You can never have too many hor d'oeuvre recipes, so give Chocolate Peanut Butter Fudge a try. This recipe serves 32. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 62 calories, 1g of protein, and 6g of fat per serving. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe is liked by 25 foodies and cooks. Head to the store and pick up butter, cream cheese, erythritol, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by tasteahalics. With a spoonacular score of 3%, this dish is improvable. Users who liked this recipe also liked Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, Chocolate Peanut Butter Fudge, and Chocolate Peanut Butter Fudge.
Servings: 32
Ingredients:
1/2 cup butter
4 ounces cream cheese (softened)
1/4 cup powdered erythritol
1/2 cup natural peanut butter
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
Equipment:
bowl
microwave
whisk
baking pan
aluminum foil
Cooking instruction summary:
Combine the butter and peanut butter in a microwave-safe bowl. Microwave at 10-second intervals until the two are melted then stir smooth. Stir in the softened cream cheese then whisk in the powdered erythritol, cocoa powder, and vanilla extract until smooth. Spread the fudge mixture in an 8x8-inch baking pan lined with foil. Refrigerate until set then cut into squares to serve.
Step by step:
1. Combine the butter and peanut butter in a microwave-safe bowl.
2. Microwave at 10-second intervals until the two are melted then stir smooth.
3. Stir in the softened cream cheese then whisk in the powdered erythritol, cocoa powder, and vanilla extract until smooth.
4. Spread the fudge mixture in an 8x8-inch baking pan lined with foil.
5. Refrigerate until set then cut into squares to serve.
Nutrition Information:
covered percent of daily need
