Peanut butter and white chocolate fudge

I know I know, this is not your typical healthier dessert, but you know what? What the heck, is not like a bake or cook like this every day right? A little goes a long way. Just don't eat 3 or more pieces all at once :-)

Some things to remember that make this fudge a little bit better:

1. A little goes a long way
2. This fudge does not have marshmallow cream, which I think it is gross.
3. You don't need a candy thermometer to make it. Well you actually don't need one for any of my fudge recipes :-). Makes the job a hell of a lot easier!!

I got the recipe from my famous and fabulous Irish cream and pistachio fudge but of course I did scale it down because that one used 3 bags of chocolate chips.

I think you can add more peanuts if you like or even more peanut butter. Maybe the fudge will become a bit soft though, so just experiment at your own risk :-)

I found this to be super sweet, but which fudge isn't? I really don't know any way to healhified fudge, do you?

Like I said before, a little bit goes a long way, just don't eat more than 1 piece at a time, if you can!!

I hope you find this appealing. Until my next recipe

Enjoy!!

Here you can see the steps of making the fudge. On the first step just place all of the ingredients, except chopped peanuts, in the pot. When the chocolate is melted add the chopped peanuts and stir.

Here you can see the peanuts already incorporated :-) Then, place the mixture in the pan and sprinkle a few extra peanuts over the top.

This is the container I always use to store the fudge. These fudge is good. Sweet though but good :-)

These fudge makes a perfect gift for anyone. Easy peasy :-)

Ingredients Miryam's original recipe

Yields about 30 pieces

11 oz white chocolate chips, 1 bag, I always use the Ghirardelli brand.
1 14 oz can condense milk
1 cup creamy or crunchy peanut butter, oil drained, I used organic peanut butter.
1/2 cup chopped peanuts, I used raw and unsalted

Lined a square pan, I used an 8x8 square pan, with foil paper and lightly grease it.

In a sauce pan, at low heat, pour all of the ingredients except chopped peanuts. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add peanuts (reserve a couple of tablespoons of chopped peanuts to sprinkle over the top) and pour mixture evenly onto prepared pan.

Sprinkle the reserved peanuts and pad a little bit with your hand. Let fudge cool until set. I actually place the fudge in the refrigerator for about 1 hour to speed up the process.

Remove fudge from pan and peal off the foil paper. Cut fudge into small squares and store in a sealed container at room temperature.

Nutrition facts calculated based on the recipe giving 30 servings.