Instructions
- Line an 8×8 inch pan with parchment paper, leaving excess on the sides for easy removal later.
- In a medium saucepan, combine the peanut butter, honey, and almond milk over medium heat. Stir constantly until smooth.
- Remove from heat and stir in the vanilla extract, powdered milk, and salt until well combined.
- Pour the mixture into the prepared pan, smoothing the top with a spatula.
- Refrigerate for at least 2 hours or until set. Once firm, lift the fudge out of the pan using the parchment paper overhang.
- Cut into 16 squares and serve chilled. Enjoy!
Chef’s Tips
- For a nutty crunch, sprinkle chopped peanuts on top before chilling.
- Ensure the peanut butter mixture is smooth before pouring it into the pan for even texture.
- Store in an airtight container in the fridge for up to two weeks.
Nutrition (per serving)
Calories: 120, Protein: 4g, Carbs: 14g, Fat: 7g
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