So, after the success of my fudge, I set out to make more. I really love fudge, because there is endless possibilities with it, today was playing with peanut butter, and it was sooo good. Don't worry, this won't be the end of the fudge, like I said I love it...and I love experimenting, so this will be a continual thing. :)
I was sad for my little one when we had to cut out dairy, because that meant no more Reese's peanut butter cups for him (it's a food group in our house...now only my older one and my hubby get to eat them)...so, I thought of this fudge as an indulgence for my little one, and really for our whole house, since chocolate and peanut butter is so important. ;)
Peanut Butter Cup Fudge
You will need a double recipe of 5-minute fudge and one recipe of peanut butter fudge, below:
Peanut Butter Fudge
2 tablespoons soy-free margarine
1/2 cup dairy-free milk (I used So Delicious Original Coconut Milk)
3/4 cup natural peanut butter (make sure it's soy-free)
1/2 teaspoon vanilla
4 cups powdered sugar
Place powdered sugar in a large bowl, and set aside. Stir together margarine and coconut milk in a small saucepan over medium heat. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface. Remove from stove and stir in peanut butter and vanilla until smooth. Pour mixture over powdered sugar and mix until completely smooth.
To make peanut butter cups, grease mini muffin tins with palm oil shortening (or use mini muffin cups) and layer the fudge with chocolate, peanut butter, and chocolate. Or you can also do this in two 8x8 baking pans. Smooth out the tops. Let cool completely before cutting into squares or removing from muffin tins.
Makes ~64 Small Squares
This post is featured on Gluten Free Wednesdays.