Side Pannel
Peanut Butter and Jelly Chocolate Protein Fudge
Peanut Butter and Jelly Chocolate Protein Fudge
- Recipe Submitted by maryjosh on 04/24/2020
Ingredients List
- 3/4 cup honey* (or brown rice syrup, agave nectar, maple syrup)
- 3/4 cup peanut butter (I used non-natural, i.e. Jif)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate protein powder*
- 1/3 cup diced dried cherries* (or diced raisins, dried blueberries, dried fruit of your liking, or omit)
- 1/3 cup chopped peanuts* (or other nuts, or omit)
Directions
Line an 8-by-8-inch baking dish (or slightly smaller if you have it) or 9-by-5-inch loaf pan with foil and spray it with cooking spray. Dice the dried fruit and chop the peanuts and set aside. Dicing and chopping is preferred because smaller pieces will incorporate better into the batter.
Pour the honey into a medium-sized sauce pan and heat over medium-high heat until it almost begins to boil but do not let it boil; turn off the heat. Add the peanut butter and stir until smooth. Add the vanilla extract and stir, using caution as it could bubble up a bit. Add the protein powder and stir, taking care to work quickly because batter will get increasingly stiff as time elapses. Quickly fold in the diced fruit and peanuts.
Spread the mixture into approximately half the width of the prepared pan, noting the mixture will not cover the entire pan. Keep the mixture about 1/2 inch in thickness, or thicker if you prefer thicker cube-like fudge, but do not spread it paper thin (I called for an 8-by-8-inch pan because most people have that size or something similar and if using a loaf pan, the mixture could likely cover the base of the pan entirely). Place pan into the freezer for at least 90 minutes. Remove from the freezer and slice fudge into desired size, waiting five to ten minutes to slice it if fudge has frozen too solid for slicing.
Store fudge in an airtight container in the freezer for up to three months or in the refrigerator for up to one month. I do not recommend storing this at room temperature as it becomes too soft for my liking. I store mine in the freezer and remove it five minutes before I intend to eat it as I like my fudge well-chilled.
Pour the honey into a medium-sized sauce pan and heat over medium-high heat until it almost begins to boil but do not let it boil; turn off the heat. Add the peanut butter and stir until smooth. Add the vanilla extract and stir, using caution as it could bubble up a bit. Add the protein powder and stir, taking care to work quickly because batter will get increasingly stiff as time elapses. Quickly fold in the diced fruit and peanuts.
Spread the mixture into approximately half the width of the prepared pan, noting the mixture will not cover the entire pan. Keep the mixture about 1/2 inch in thickness, or thicker if you prefer thicker cube-like fudge, but do not spread it paper thin (I called for an 8-by-8-inch pan because most people have that size or something similar and if using a loaf pan, the mixture could likely cover the base of the pan entirely). Place pan into the freezer for at least 90 minutes. Remove from the freezer and slice fudge into desired size, waiting five to ten minutes to slice it if fudge has frozen too solid for slicing.
Store fudge in an airtight container in the freezer for up to three months or in the refrigerator for up to one month. I do not recommend storing this at room temperature as it becomes too soft for my liking. I store mine in the freezer and remove it five minutes before I intend to eat it as I like my fudge well-chilled.
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