This peanut butter holiday fudge is so easy to make and the perfect low sugar treat to stash in your freezer! It’s the perfect dessert for the peanut butter love in your life!
Reminiscent of a peanut butter cup, this healthy peanut butter fudge recipe is one you can customize with the toppings/ mix ins of your choice to make it just how you like it! I used almonds in this version that gave it a little extra crunch!
This fudge recipe takes less than ten minutes to make and just about an hour in the freezer and I put a holiday spin on this batch by adding dark chocolate peppermint Skinny Dipped almonds to the layers of peanut butter and on top! I also sprinkled a generous amount of sprinkles all over it!
I’ve never been a huge fudge person because I always felt like it was too sweet. Made with just a little maple syrup, and unsweetened peanut butter, this version is definitely more salty-sweet than just the straight up taste of sugar I feel you get with a lot of regular fudges!
And stay tuned because you will definitely be seeing a pumpkin version of this fudge soon!
Ingredients for Peanut Butter Holiday Fudge
- creamy unsweetened peanut butter ( I like the one from Whole Foods with a brown lid)
- maple syrup
- unsweetened cocoa powder
- coconut oil
- optional toppings: nuts (I used Skinny Dipped Almonds!), sprinkles, flaky sea salt, or mini chocolate chips
Peanut Butter Holiday Fudge
Ingredients
For the peanut butter layer:
- 3/4 cup creamy peanut butter
- 1/4 cup coconut oil melted
- 1 tbsp. maple syrup
For the chocolate layer:
- 3/4 cup creamy peanut butter
- 1/4 cup coconut oil melted
- 1 tbsp. unsweetened cocoa powder
- 1 tbsp. maple syrup
Instructions
- In a medium bowl mix together peanut butter, coconut oil and maple syrup. Mix until smooth.
- For the chocolate layer, in a separate bowl, mix together peanut butter, coconut oil, cocoa powder and maple syrup. Mix until smooth and combined.
- Add the chocolate fudge layer to the loaf pan and spread evenly across the bottom. This is where I added my roughly chopped almonds (I used Skinny Dipped Almonds!) by gently sprinkling them across the top of this layer. Freeze for 10 minutes.
- Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer. Add any toppings on top like sea salt, chocolate chips, nuts, or sprinkles.
- Place in freezer for 15-10 minutes or until the fudge hardens. Once it has hardened, remove from the freezer, let sit on the counter for about 5 minutes to slightly thaw, and cut into squares.
- Store pieces in the freezer to pull out whenever you want a piece!
Fall in Love With These Recipes Too
- Pumpkin Snickerdoodles
- Pumpkin Spice Chia Pudding {GF & DF}
- Pumpkin Snowball Cookies {GF & DF}
- Pumpkin Chocolate Chip Cookies {GF & DF}
