Easy White Chocolate Peanut Butter Fudge

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Holiday cookies are all well and good, but how about making a batch of this easy, delicious, & relatively healthy fudge to mix things up a bit this year?

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Peanut butter contributes protein, white chocolate lends sweetness, and coconut oil is to thank for the fudgy consistency of these little morsels of deliciousness.

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These treats require no baking or candy thermometers, just a double boiler – which you can easily make in a pinch by putting a metal bowl over a small pot of simmering water. The fudge does have to be kept chilled to maintain its texture, but other than that, it is a low-maintenance dessert.

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Just be forewarned: it’s really tough to stop eating these little two-bite squares!

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Easy White Chocolate Peanut Butter Fudge

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: dessert candy

Ingredients (24 pieces)

  • 1 cup all-natural white chocolate chips (such as Sunspire)
  • 2 tsp coconut oil
  • 1 cup creamy all-natural peanut butter, preferably organic, stirred well

Instructions

Line a square or rectangular glass container with parchment paper or foil. How thick you’d like your fudge will determine what size container you use. I used one that measured 6×4 inches.

Combine chocolate chips, coconut oil, and peanut butter in a double boiler (I make my own with a heat-proof bowl set over a small saucepan with 1 inch of simmering water. Stir until fully melted and smooth. Let cool for 5 minutes.

Spread mixture evenly in pan. Freeze for 1 hour – or chill in fridge for 2-3 – before cutting into pieces. Store in the fridge.

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