Sugar Free Peanut Butter Candy Recipe

3 Ingredient SugarFree Peanut Butter Fudge

WebMay 3, 2022 · Directions. Slightly melt or soften the peanut butter and coconut oil together in the microwave or low heat on the stove. Add this …

Rating: 3.9/5(89)
1. Slightly melt or soften the peanut butter and coconut oil together in the microwave or low heat on the stove.
2. Add this to your blender and add the rest of the ingredients.
3. Blend until combined.
4. Pour into a parchment lined 8 by 5 loaf pan.

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Healthy Peanut Butter Fudge (+ Video!) Desserts With …

WebDec 31, 2018 · Instructions. Line an 8×8” brownie pan with parchment paper both ways. In a food processor, add all of the ingredients. Blend until …

Rating: 5/5(4)
1. Line an 8×8” brownie pan with parchment paper both ways.
2. In a food processor, add all of the ingredients. Blend until smooth. Scrape down the sides of the bowl if necessary. Scoop the mixture into the prepared pan and spread it out.
3. Cover the pan with plastic wrap and refrigerate overnight. The next day, slice the fudge into 36 cubes. Serve immediately, or store in a tightly sealed container in the fridge for up to 5 days.
Rating: 4.2/5(44)
4. Start by prepping a 9 X 13 or similar sized pan for nonstick. Greasing it works best although, I have used parchment before (makes it easy to remove and cut!).
5. To the mixing bowl, add the powdered sugar a bit at a time (like in thirds), mixing between the additions. Then stir in the graham cracker crumbs.
6. Spread this mixture into your prepped baking dish, pressing it in as you go.Stir together the remaining peanut butter and the melted chocolate and then pour it over the pressed peanut butter bars. Place this into the refrigerator until hard before cutting into bars

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Keto Peanut Butter Cups (5 Ingredients) Wholesome …

WebMar 29, 2024 · Make the peanut butter layer. Heat the peanut butter and more coconut oil using a double boiler or microwave, as in step 1. Mix in …

Rating: 4.9/5(46)
1. Line a muffin pan with parchment paper liners (or candy cups).
2. For the bottom chocolate layer, heat half of the chocolate (5 oz, 142 g) and half of the coconut oil (2 1/2 tbsp, 35 g) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20 second intervals.) Stir in half of the vanilla (1/4 tsp, 1mL), if using.
3. Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each). Freeze for 10 minutes, until at least the top is firm.
4. Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as step 2). Stir in the powdered sweetener, peanut flour, vanilla (if using), and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.

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