Matt Frazier, Stepfanie Romine

Two-Ingredient Peanut Butter Fudge

Preparation info
  • Serves:

    6 to 8

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Making candy the traditional way sounds a little scary: thermometers and boiling hot sugar? No, thanks. This two-ingredient version yields the same creamy texture without the fear of dripping molten sugar onto yourself. The fudge freezes well, too. Feel free to swap in another nut butter for the peanut butter.

Ingredients

  • 1 cup (160 g) chocolate chips
  • ½ cup (130

Method

  1. Place the chocolate chips and peanut butter in a small saucepan over medium-low heat. Cook, stirring often, until the chocolate is melted and the mixture is thoroughly combined, about 5 minutes. Use a spatula to scrape the mixture into a pie plate or small glass container lined with parchment paper. Sprinkle with sea salt.
  2. Refrigerate until set, at least 1 hour