4 Ingredient Peanut Butter Fudge
Servings: 18
Calories: 104kcal
If you are a peanut butter lover, you are going to FLIP over this 4 Ingredient Peanut Butter Fudge! Made with healthier ingredients but just as creamy, rich and decedent as traditional. It freezes great, which makes this fudge the best healthy treat to keep stashed in your freezer!
Print Recipe
Ingredients
- 1 cup drippy salted peanut butter (240g)
- 3 Tbsp maple syrup (45g) I used sugar free
- 2 Tbsp coconut oil (30g) melted
- 1 tsp pure vanilla extract
- 1/3 cup chopped mini Reese’s cups (62g) optional for topping
Instructions
- Line a small 8x4-inch pan with parchment paper (or use a 8x8 and only spread out as thin as you want the fudge to be).
- Add the peanut butter, coconut oil, maple syrup and vanilla to a bowl and mix together until smooth. If you are using peanut butter that is not very drippy, you will want to microwave everything together so it’s more drippy and spreads easier.
- Transfer the fudge mixture into the pan and smooth the top out as best as you can. Add to the freezer for 10 minutes to firm up slightly then sprinkle the chopped Reese cups on top (if you are using). Freeze for 30 minutes to an hour or until firm.
- Then take out and cut into 18 squares. Depending on how long you froze the fudge, you may need to let it sit at room temperature for a few minutes before cutting.
- *If you have a hard-to-stir solid peanut butter you might want to microwave it in a bowl with the coconut oil and syrup so it’s thinner and easier to work with.
Notes
To make dairy-free: use dairy-free chocolate chips or another dairy-free topping!
With Reese’s cups: 122 calories 5C | 9.6F | 4P
MFP entry: LFF Peanut Butter Fudge with Reese’s
MFP entry: LFF Peanut Butter Fudge with Reese’s
Nutrition
Serving: 1piece (18g) | Calories: 104kcal | Carbohydrates: 2.9g | Protein: 3.6g | Fat: 8.6g | Saturated Fat: 3g | Fiber: 0.9g