Recipe By Shirell Dalton, The Simple Chocolatier

Prep Time: 3 minutes Active Time: 10 minutes

Yields 10 to 12 fudge balls/ bars

Ingredients:

Peanut Butter Honey Crumb Fudge:

1/2 cup 100% peanuts creamy peanut butter (I used Crazy Richard’s)

1 tablespoon unsalted butter, melted

1 tablespoon raw honey

1/4 cup golden round crackers, crumbled (I used Whole Foods 365 Golden Round Crackers)

1/2 cup organic powdered sugar, sifted

Crunchy Peanut Butter Fudge:

1/2 cup 100% peanuts crunchy peanut butter (I used Crazy Richard’s)

2 tablespoons unsalted butter, melted

3/4 cups organic powdered sugar, sifted

White Chocolate:

1/2 cup good quality white chocolate baking bar (roughly chopped) 

Or use 1/2 cup Trader Joe’s White Chocolate Baking Chips

3/4 teaspoons coconut oil

Dark Chocolate Blend:

1/2 cup good quality bittersweet chocolate chips 

1/2 cup good quality semi-sweet chocolate chips

1 tablespoon coconut oil

Toppings (optional):

Golden round crackers, crumbled

Sea-salt

To make the fudge- stir all ingredients together, shape into balls (use 1/2 tablespoonfuls of the mixture) or press into a square (or rectangular) shape then cut into squares and place onto a wax or parchment paper-lined tray, then place into the refrigerator till firm. Dip into your favorite kind of chocolate.

To prepare the Melted Chocolate– you will need to melt each type of chocolate (dark chocolate blend and white chocolate) separately in a dry microwave-safe glass or ceramic bowl. For the White Chocolate– repeat the same melting process as above but use shorter interval times. Place the white chocolate in the microwave for 20 seconds then remove and stir; repeat this process at shorter intervals, stirring every 10-15 seconds. For tinted white chocolate- after the chocolate is melted, stir in one or two drops of food coloring. For the Dark Chocolate Blend– combine the bittersweet and semi-sweet chocolate and add the coconut oil. Place in the microwave for 30 seconds then remove and stir with a dry wooden spoon or rubber spatula (no metal); repeat this process at shorter intervals, stirring every 15-20 seconds. Once the pieces are mostly melted (the remaining bits will melt in the residual heat), remove from the microwave and stir until chocolate is completely melted and smooth.

Crunchy Peanut Butter Fudge (Vegan) – For the Crunchy Peanut Butter Fudge recipe above, omit butter and use 6 tablespoons powdered sugar instead (Or, can also substitute with a vegan butter or coconut oil). Use dark chocolate chips (non-dairy) for dipping.

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2017 Shirell Dalton, All Rights Reserved