Easy White Chocolate Peanut Butter Fudge

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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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?

Easy White Chocolate Peanut Butter Fudge

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

Easy White Chocolate Peanut Butter Fudge

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.

Easy White Chocolate Peanut Butter Fudge

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

Easy White Chocolate Peanut Butter Fudge

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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