bites
chocolate peanut butter swirl fudge
This low carb and gluten free swirl fudge will have you going back for more and more and more… We teamed up with Pic’s to make this moorish chocolate peanut butter swirl fudge and we can’t get enough! Super easy and no baking required! Win win!
ingredients
You will need
- 1 x Noshu 95% Sugar Free Milk Chocolate Melts
- 1 x Noshu 95% Sugar Free White Choc Baking Chips
- 1 x jar Pic’s Smooth or Crunchy Peanut Butter
- Loaf tin
for the chocolate fudge
- 150 g Noshu 95% Sugar Free Milk Chocolate Melts
- 40 g peanut butter (smooth or crunchy depending on your preference)
- 35 ml evaporated milk
- 2 tsp vanilla extract
- Pinch of salt
for the peanut butter fudge
- 150 g Noshu 95% Sugar Free White Choc Baking Chips
- 60 g peanut butter (smooth or crunchy depending on your preference)
- 25 ml evaporated milk
- 2 tsp vanilla extract
- Pinch of salt
method
Grease and line a loaf tin with baking paper (preferably a silicone one).
mix
- To make the chocolate fudge, place your milk chocolate melts, peanut butter, evaporated milk, vanilla extract and salt together in a heatproof bowl, and microwave on low heat in 20 second increments, stirring very well in-between, until a smooth uniform mixture forms. Place aside.
- To make the peanut butter fudge, place your white choc chips, peanut butter, evaporated milk, vanilla extract and salt together in a heatproof bowl, and microwave on low heat in 20 second increments, stirring very well in-between, until a smooth uniform mixture forms.
assemble
- Spoon your chocolate fudge randomly into your loaf tin leaving spaces for the peanut butter fudge. Fill in the spaces with your peanut butter fudge, then swirl the mixtures together with a skewer to create a marble effect.
- Cover with glad wrap and place in the fridge for at least 4 hours or overnight until set and firm to touch.
- Slice into desired size and enjoy!
store
Store refrigerated in an airtight container for up to 5 days.