Are you ready?
It’s that time again.
That’s right. It’s Christmastime.
So, put on your mitts and turn on your ovens. Grab your whisks and lets go!
If you recall, this is the year that I’m beginning all the traditions. Yes, all of them. From hayrides to pumpkin carving to yesterday’s Thanksgiving feast we’ve done pretty well. So far Eden has been mesmerized by this holiday season and her excitement has been infectious – this has been my favorite holiday season since I was a child. And now with Thanksgiving behind us, we can really let the fun begin. Because….
Our Christmas traditions began last night. After an amazing and delicious Thanksgiving dinner with my family at my parent’s house (which included an Orange Hazelnut Truffle Tart that you will be seeing shortly) I spent the night in the country with the kids. My parents, Eden, and I stayed up “late” munching on popcorn and watching Curious George: A Very Monkey Christmas. We woke up in the morning to fruit and oatmeal then began on one of the best Christmas traditions of all: making cookies.
While Eden and her Grammy are busy in the kitchen and Nash is taking his morning nap, I sneak away to share this recipe with y’all. This Chocolate Peanut Butter Cup Fudge is a replica of a Christmas fudge I grew up with and which was, hands-down, my favorite of all the Christmas treats.
Every year my mom would make several batches of cookies early in December. She would then hide them in the freezer reserving them for special occasions throughout the month – on the night we decorated the Christmas tree, for holiday gatherings, and after our broccoli cheddar soup on Christmas Eve. It was on this blog, two years ago, that I finally admitted to thieving these candies (along with the hazelnut sandies) from the freezer every year, always worrying that the next one I ate might be the one that exposed my little secret. And that fear or that twinge of guilt with each bite of forbidden treat was strong enough to overcome the overwhelming desire to finish off every single last piece of that chocolate peanut butter fudge.
Perhaps the best and worst thing about being an adult is there is nothing stopping me now.
Warning: If you, like me, have no self control and you aren’t prepared to eat yourself sick, this recipe might not be for you.
- 12 oz vegan chocolate chips
- ½ cup coconut milk
- 1 tbps non-dairy butter (I used Earth Balance)
- 1 tsp vanilla extract
- 1 cup powdered sugar
Peanut Butter Fudge
- 3 tbsps non-dairy butter
- ⅓ cup brown sugar
- ⅔ cup peanut butter
- ¼ cup non-dairy milk
- 2 cup powdered sugar
2 Go Max Go Cleo's Bars
- Line an 8.5x4.5 (or similar sized) loaf pan with parchment paper so that it hangs over the sides and set aside.
- To make the chocolate fudge:
- Place the chocolate chips and vanilla extract in a small bowl. Set aside.
- In a small sauce pan heat the coconut milk & butter to a scald (just before boiling). Immediately pour over the chocolate chips and cover for 2 minutes. Remove lid and stir together gently until completely incorporated.
- Transfer to a food processor along with the powdered sugar and process until smooth.
- Pour into prepared loaf and and place in the refrigerator while preparing the peanut butter fudge.
- To make the peanut butter fudge:
- Combine the non-dairy butter and brown sugar in a small pot and bring to boil. Let boil for 2 minutes. Once ready place in a food processor with peanut butter and powdered sugar. With motor running, slowly add the non-dairy milk, scraping down the sides as necessary. You may need to add 1-2 more tablespoons of milk at this point. The fudge will be thick but should be spreadable.
- Pour over the top of the chocolate fudge, spreading evenly. Roughly chop Go Max Go Cleo's into small chunks and spread evenly over the top, pressing down lightly. Place in freezer and allow it to freeze all the way through, at least 2 hours.
- Cut into bite-size pieces. Store in the freezer.
New to Go Max Go? Read all about them here.
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