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This no-bake, four-ingredient fridge fudge is incredibly simple and delicious. It’s gluten-free and dairy-free, making it a great option for many dietary needs. If you can’t have legumes, swap the peanut butter for another smooth nut or seed butter — just be sure to use coconut oil, since it solidifies when chilled and gives the fudge its firm texture. Quick to prepare and endlessly adaptable, you’ll find yourself making this more than once.
Want to make copycat Reese’s pumpkins, trees, or eggs?
It’s easy. Follow the recipe below, but instead of pouring the peanut butter mixture into a loaf pan, pour it into silicone molds and freeze. You can shape them into pumpkins, Christmas trees, hearts, or eggs for seasonal treats.
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4-Ingredient Peanut Butter Cup Fudge
Autumn, @wholefoodfor7
Pin Recipe
Ingredients
- 1 cup peanut butter smooth/creamy
- 1/3 cup honey
- 1/2 cup coconut oil melted, then measured
- 1 cup dairy-free chocolate chips
Instructions
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In a medium bowl, stir together the peanut butter, honey, and melted coconut oil until the mixture is smooth and well combined.
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Line a loaf pan with parchment paper if using, or prepare silicone molds for shaped treats. Pour the peanut butter mixture into the pan or molds, spreading evenly.
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Freeze until solid, about 10–30 minutes depending on thickness and mold size. Smaller molds will firm faster; a thick loaf may need the full time. Begin melting the chocolate during the last few minutes of freezing.
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To melt the chocolate, place chips in a glass bowl and microwave for 1 minute, stir, and continue in 30-second bursts as needed until smooth. Alternatively, melt over low heat on the stove, stirring frequently. Be careful not to overheat the chocolate.
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When the peanut butter layer is firm, remove it from the pan and cut into squares, or pop shapes from the molds. Dip each piece into the melted chocolate, tapping off excess. If the peanut butter gets too soft while dipping, return pieces to the freezer to firm before continuing.
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After dipping, place all pieces back in the freezer for 5–10 minutes until the chocolate hardens. Store finished treats in the fridge or freezer; they will soften at room temperature, so serve chilled for best texture.
Notes
Simplify: If you prefer not to hand-dip each piece, pour melted chocolate over the frozen peanut butter layer, freeze until set, and then cut. To make clean slices, warm a knife under hot water, dry it, and slice.
Want seasonal shapes?
Follow the same recipe but pour the peanut butter mixture into molds before freezing to make pumpkins, hearts, trees, eggs, or other festive shapes.
Nutrition
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