Dark Chocolate Peanut Butter Fudge
- Krystal Land
- Jun 23
- 2 min read
Did someone say, "Dark Chocolate Peanut Butter Fudge?"
Yes, please!
Confession time ... I keep a stash of dark chocolate just to know it's around! Like a squirrel prepared for winter, there's a supply readily available. I have gotten rather particular about chocolate, preferring dark, high percentage, and fine quality. The switch to dark chocolate began years ago, simply because I knew it had less sugar and was an overall healthier choice. Since then, the bar just keeps raising higher and higher.
Another food-love, though not enjoyed as often, is hot fudge! Recently, I have been making hot fudge instead of buying it. We only have it on rare occasions and seeing how easy it is to whip some up, plus knowing the homemade kind doesn't have unwanted ingredients, it just seems to be a win-win! Well, one day when we heard it was National Fudge Day, we knew I just had to make some actual fudge! Still, being careful of sugar intake, I went straight to dark cocoa, dark chocolate, real butter (always real!), and because we wanted to add it, nut butter! This fudge was fast and surprisingly similar to a dark chocolate Reese®. So good! Better yet, this fudge stays perfectly delicious in the refrigerator, making for a convenient little treat for a week or more!
Dark Chocolate Peanut Butter Fudge
Ingredients
3 ounces of Butter
3/4 cup of Peanut Butter (all natural, no sugar added)
3 1/2 ounces of Dark Chocolate (I used a blend of dark cocoa and dark chocolate chips)
2 tablespoons all-natural powder sweetener (I opt for zero carb options)
1 tsp Vanilla Extract
Instructions
1. Melt the butter and the chocolate. You can do this in the microwave in 30-second bursts. Or, melt them in a saucepan on the stove over low heat. (I prefer using the stove. There is something so satisfying about the aroma of warm chocolate as you slowly stir. Yummmm.)
2. Stir in the peanut butter and powdered sweetener.
3. Pour the mixture into a small container lined with parchment paper.
4. Freeze until set.
5. Cut into squares with a sharp knife. (Warming the blade under hot water makes it easier to cut.)
Storage
You can keep this low sugar fudge sealed in the refrigerator for up to 3 weeks.
Or, store it in the freezer for up to 3 months. It’s a perfect way to have a stash readily available for those ‘I need a lil’ bite of chocolate moments!’ 😉
You know what to say ... Get in my belly!
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May joy arise from the song you sing, as great as the depths of the gratitude from which it sounds. - Krystal Land
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