Quick peanut butter fudge
Makes: 700g
Prep time: 15 minsTotal time: 
Recipe photograph by Mike English
Quick peanut butter fudge
This speedy peanut butter fudge takes just 15 minutes to make
Makes: 700g
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (Per 25g)
Calories
154Kcal
Fat
10gr
Saturates
6gr
Carbs
11gr
Sugars
11gr
Fibre
1gr
Protein
3gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 250g dairy-free dark chocolate, chopped
- 250g smooth peanut butter
- 125g coconut oil
- 150g icing sugar, sifted
For the swirl topping
- 1 tbsp coconut oil
- 2 tbsp peanut butter
Step by step
Get ahead
Keeps for 2-3 weeks in the fridge, or up to 3 months in the freezer.
- Put the chopped chocolate in a heatproof bowl with the peanut butter and coconut oil, adding a pinch of salt if you wish.
- Heat in the microwave for 2 minutes, then in 15 second bursts, stirring, until melted (alternatively melt over a pan of gently simmering water). Remove from the heat and whisk in the sifted icing sugar. Pour into a lined 20cm square tin.
- For the swirl topping, in a pan melt together the coconut oil and peanut butter, mix until smooth, then swirl into the chocolate fudge.
- Chill for 11⁄2 hours or until set. Cut into 2cm squares, and store in the fridge.
