This simple chocolate peanut butter fudge is ready in minutes. It only dirties one bowl, and you whip it up in your microwave. Vegan.
As it gets warmer out, I can’t help but think of warm weather foods. A mouthful of stinky ramps. Charred corn, hot off the grill. Cold watermelon, perfectly salted. And fudge.
I suppose fudge is technically a beach treat, and not specifically a warm weather treat, but you know….folks generally go to the beach in the summer.
And technically, if you asked me where I wanted to go on vacation right now, I’d tell you the mountains, and not the beach. But fudge can be enjoyed anywhere. Pack these up in a box and tuck them into your cooler for a long drive out to a quiet hammock.
This recipe actually started out as an attempt at chocolate peanut butter, for Jason to dip his pretzels in as an after-school snack. Er….after-work snack? Nah, that sounds wrong. I think we all understand that the idea of after school snacks carry far past our classroom days. Whether you’re removing your dirty soccer cleats or peeling of damn panty hose, it’s still an after-school snack.
Anyways, the pretzel-dip thing didn’t quite work out, but one thing lead to another and I retooled the recipe to become classic chocolate peanut butter fudge.
It makes a small batch, but it can easily be doubled or tripled if you wanted to bring it to a party.
The sprinkles are optional (I only added them for the photo aspect), but if you can put anything you want over top. An extra drizzle of peanut butter, chopped nuts, a sprinkle of big-flake salt, whatever.
- 1 cup dark chocolate chips
- 1 cup creamy peanut butter
- 1/3 cup maple syrup
- Place everything in a glass container. Microwave for 1.5-3 minutes, stirring at 30 second intervals, until the chocolate is fully melted. Pour into a parchment-lined loaf pan and cool until hardened. When fully cooled, slice and serve.