Description
This recipe features two amazing products from New Zealand, @whittakersnz chocolate and @motherearth.middleeast peanut butter. I made these delicious bars that you can easily store in the fridge and grab whenever you’re in the mood for a treat (I’ve stolen quite a few so far) 😍
Peanut Butter Fudge
Ingredients
Chocolate Layer
- 150 g Whittaker's 33% Creamy Milk Chocolate
- 150 g Whittaker's 72% Dark Ghana Chocolate
- 20 g Unsalted Butter
Peanut Butter Layer
- 250 g Mother Earth Crunchy Peanut Butter
- 125 g Biscuits
- 100 g Maple Syrup
- 75 g Roasted Salted Peanuts
- 40 g Unsalted Butter
- 1 tsp Vanilla Extract
- 1 pinch Salt
Instructions
- Chop up the Whittaker's chocolate and melt them with butter in a double boiler until the mixture is thick and creamy. Set aside.
- In a mixer, add the Mother Earth Crunchy Peanut Butter, peanuts, biscuits, butter, maple syrup, vanilla extract and a pinch of salt. Mix everything together until it's blended with little visible pieces.
- Line a 26 cm x 20 cm pan with baking paper and pour the peanut butter mix, flattening it with the bottom of a spoon.
- Pour the chocolate on top and spread evenly. Top with 2 tbsp of crushed peanuts and sea salt to decorate.
- Chill in the fridge for an hour or until the chocolate sets. Then remove the block with the paper from the tin and cut into 4 cm bars. Sahtein!
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