Peanut butter and chocolate are one of the best pairings of all time, like Fred Astaire and Ginger Rogers. I developed this recipe as a riff on my Pumpkin Fudge, complete with the little layer of chocolate on top. It is the perfect little dessert--sweet but not too sweet--and packed with good-for-you ingredients.
1 cup coconut butter
3/4 cup organic creamy peanut butter
1/3 cup maple syrup
1 tsp vanilla
1/3 cup dark chocolate chips
4 tbsp whole milk
Warm coconut butter in saucepan on low heat until melted. Then transfer to a bowl and combine with other ingredients, except the chocolate and milk. Transfer to a shallow 8x8 dish and spread evenly. In the meantime, melt the dark chocolate and milk in a saucepan on low. Layer melted chocolate across top of fudge. Let sit in fridge for 2-3 hours. Cut into one-inch squares and store in fridge until ready to eat. Enjoy!
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