Tasty Tuesday: Peanut Butter Chocolate Freezer Fudge

Our weather is finally getting warmer here -*happy dance*- and it’s made me start to think about some of my favorite summer foods.  Last week I got hungry for this Peanut Butter Chocolate Freezer Fudge so I made up a batch.  If you love peanut butter, you’ll love this!

I know the recipe might seem like just  glorified peanut butter, and it kind of is.  But it’s a scrumptious glorified peanut butter.  :)   The coconut oil gives it an awesome creaminess and adds a really great depth to the flavor and for those of you that don’t really like the taste of coconut oil, I’m pretty sure you won’t mind it in here.  At least I didn’t!  The salt gives it just a hint of salty sweetness that is perfect.  And the honey?  Well, it’s makes it nice and sweet.  A little-goes-a-long-way kind of sweet which is a good thing when you are wanting something sweet but trying not to add any pounds.  :)   I just think it’s a perfect little sweet snack and one that I don’t have to feel guilty about sneaking.

Peanut Butter Chocolate Freezer Fudge
1 cup Crunchy Peanut Butter*
4 Tablespoons coconut oil
1 ½ Tablespoons honey
4 ounces chocolate (dark chocolate is best but I’ve used semi-sweet chocolate chips too)
½ teaspoon salt

Cream peanut butter, coconut oil, honey and salt together.  Stir in chocolate or wait and sprinkle it on top.  Pour mixture into a foil-lined 8×8 pan.  Top with chocolate if you chose not to mix it in.  Freeze for at least 2 hours; remove from freezer and cut into 1 inch squares.  Remove foil from back and refreeze fudge.  (Or you can do like I sometimes do and just take knife and hack it into random shaped pieces like I did above.)

* You can use regular peanut butter or really probably any kind of nut butter.  I just preferred the crunch that the crunchy peanut butter added.

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday and Blessed with Grace’s Tempt My Tummy Tuesday, Pint Sized Baker’s Two Cup Tuesday and Semi-Homemade Mom’s Show and Share Wednesday.

–Recipe adapted from Food Babe.–

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