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Peanut Butter White Chocolate Fudge Bars


No-bake, and perfect for a rich summer treat!

 

INGREDIENTS

FOR THE PEANUT BUTTER LAYERS 

  • 1 cup pitted medjool dates 
  • 1 cup natural peanut butter 
  • 3/4 cup GF quick oats 
  • 1 tbsp maple syrup 
  • 2-3 tbsp milk 

FOR THE WHITE CHOCOLATE FUDGE 

  • 1 cup Lily's White Chocolate Baking Chips 
  • 1/2 cup coconut cream 
  • 3 tbsp cacao butter (coconut oil also works)
  • Pinch of salt 

 

INSTRUCTIONS

FOR THE PEANUT BUTTER LAYERS

Blend dates and peanut butter in a food processor until finely ground. Transfer to a bowl and mix in the oats, maple syrup, and milk one tbsp at a time (you may not need all three tbsp). It should resemble thick cookie dough. 

Press half of the mixture into the bottom of a 9x5 loaf pan lined with parchment paper. Set aside. 

FOR THE WHITE CHOCOLATE FUDGE 

Melt all the ingredients in a bowl over a pot of simmering water.

Pour over the peanut butter layer and freeze for 45 minutes. Once firm, press the remaining peanut butter mixture on top and refrigerate for 30-45 minutes.

Lift the bars out, slice, and drizzle with more white chocolate and chopped peanuts if desired. 

 

 

 

 

 

 

 

Recipe from butternutbakery.