Chocolate Coated Peanut Fudge Bars
If you like the flavour combo of peanut butter and chocolate make sure to check out our Peanut Butter Fondant and our Salted Chocolate & Peanut Butter Bourbons
Make sure to tag me in your photos with #LiviasKitchen so I can see all your yummy takes on my recipes.
We also made some without chocolate which was equally as delicious
Prep: 40 minutes + 2 hours setting time
Total: 2 hours and 40 minutes
- 35g coconut oil (2 tbsp)
75g maple syrup (1/4 cup)
170g oat flour (1 1/2 cup)
1 tsp vanilla powder
A pinch of salt
- 140g peanut drizzle Dunx Dip (or smooth peanut butter) (1/2 cup)
150g maple syrup (1/2 cup)
35g coconut oil (2 tbsp)
A pinch of salt
70g roasted whole peanuts (1/2 cup)
- 300g dark chocolate
- Makes 8 bars.
- Line a 20cm x 10cm tin with parchment paper.
- Start creating the biscuit base by melting the coconut oil over a low heat until liquid. Add the maple syrup to the coconut oil and mix. Add in the oat flour, vanilla powder and salt and mix until fully combined.
- Transfer the mix to the tin in a tin and press down to create an even surface. Freeze the biscuit while you make your fudge.
- Next, combine the peanut butter, maple syrup, coconut oil and salt in a pan and bring to a boil, stirring constantly. When the coconut oil has melted use a whisk and whisk until fully combined. When your fudge reaches a boil let it boil while you whisk for about 3 minutes.
- When your fudge is done, remove the biscuit base from the freezer and pour the fudge mix over the top. Chop up your roasted peanuts and sprinkle them on top of the fudge. Leave the fudge to set in the freezer for 2 hours.
- Whilst the fudge is setting, melt your chocolate in a Bain-Marie. Then, remove the fudge from the freezer and cut it into 8 bars.
- Dip the bars in the chocolate and place them on a piece of parchment. The bars should be cool enough to make the chocolate set quite quickly. Drizzle over some extra chocolate and sprinkle some peanuts on top, done!