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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
