For this Chocolate Peanut Butter Fudge, heat heavy cream and pour it over Lily’s Sugar-Free Chocolate Chips and butter. Stir until smooth, then pour into a lined pan. Add dollops of peanut butter and swirl. Chill until firm, then cut into squares. Keep it in the fridge for a tasty keto treat
Chocolate Peanut Butter Fudge
INGREDIENTS:
- 8 oz Lily’s Sugar-Free Chocolate Chips
- 2 tbsp butter
- 1 cup Heavy Whipping Cream
- Peanut Butter
INSTRUCTIONS:
- Heat the heavy whipping cream in a saucepan on the stove over low heat. Be careful not to let it boil.
- Once the cream is heated, remove it from the heat and pour it over the Lily’s Sugar-Free Chocolate Chips and butter in a heatproof mixing bowl. Stir until the chocolate chips and butter are completely melted and the mixture is smooth and well combined.
- Line an 8×8-inch pan with parchment paper, ensuring that the paper hangs over the edges for easy removal later.
- Pour the chocolate mixture into the prepared pan, spreading it out evenly.
- Drop spoonfuls of peanut butter onto the chocolate mixture, then use a knife to swirl the peanut butter into the chocolate.
- Place the pan in the refrigerator and chill the fudge until it is solid, usually for a few hours.
- Once the fudge is firm, remove it from the refrigerator and use the parchment paper to lift it out of the pan.
- Cut the fudge into squares or bars and store them in an airtight container in the refrigerator for up to 2 weeks.
Enjoy your delicious homemade Chocolate Peanut Butter Fudge as a satisfying keto-friendly treat