Peanut Butter Cup Freezer Fudge
Author: 
Serves: 20 pieces
 
Peanut butter, chocolate swirled freezer fudge, studded with peanut butter cups. Easy, healthy and delicious! Dish dimension: 17x15cm, 4.8cm deep.
Ingredients
Peanut Butter Cups (Makes approx. 10 small peanut butter cups)
Peanut Butter Fudge
Chocolate swirl
  • 3 Tbsp of the peanut butter fudge
  • 3 large tablespoons of cacao powder
  • 1 Tbsp melted coconut oil
  • 1 Tbsp maple syrup
Instructions
Peanut Butter Cups
  1. Melt the chocolate over a bain marie, ensuring it doesn't get too hot.
  2. Place 1 tsbp of the chocolate into the bottom of a mini cupcake case. Make sure you put enough in to cover the bottom of each case. You should have over half your mixture left by the end of this stage.
  3. Put the cases on a tray or plate and pop them in the fridge to harden while you make the filling.
  4. Mix the peanut butter, maple syrup, and salt in a bowl. Adding the maple syrup will help to bind the peanut butter together, making it less runny.
  5. Take the peanut butter cup cases out of the fridge, and put a small amount of the filling in the bottom of each case. Make sure it does not go right to the edges of the case.
  6. Cover with the remaining chocolate and put them in the freezer to harden whilst you make the fudge.
Chocolate Swirled Peanut Butter Fudge
  1. Add all the ingredients except the coconut oil and stir together.
  2. Gently melt the coconut oil over a bain marie making sure it doesn't get too hot.
  3. Once melted, add it to the peanut butter mixture and stir until smooth and creamy. Make sure you reserve 3 Tbsp of the mixture for the chocolate swirl.
  4. Take the reserved peanut butter fudge, and in a separate bowl add the cacao powder, extra maple syrup and a Tbsp of melted coconut oil. Stir together until you have a thick, chocolate mixture.
  5. Line a dish with greaseproof paper and pour the peanut butter fudge into the dish.
  6. To make the chocolate swirl, I placed blobs of the chocolate fudge around the dish, and used a knife to make swirly patterns.
  7. Remove the peanut butter cups from the freezer, and roughly chop before spreading them evenly over the top of the fudge.
  8. Place the fudge in the freezer for 1-2 hours to set before eating. It may need a couple of minutes to defrost ever-so slightly before eating.
Store in the freezer in an airtight container.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2016/09/peanut-butter-cup-freezer-fudge/