[Steve81]

Step 1: Heat up a jar’s worth of peanut butter on the stove till it gets to a nice liquid consistency

Step 2: Add in a sweetener of your choice (granulated monk fruit sweetener works well IMHO) and then stir in almond flour until you reach a thick, doughy consistency

Step 3: Move mixture to a 9x9 Pyrex container to start cooling

Step 4: Melt some high% cacao dark chocolate and pour in a layer on top of the PB (can also use unsweetened dark mixed with sweetener if preferred)

Refrigerate, and enjoy

 

[robertprice]

Step 1: Heat up a jar’s worth of peanut butter on the stove till it gets to a nice liquid consistency

Step 2: Add in a sweetener of your choice (granulated monk fruit sweetener works well IMHO) and then stir in almond flour until you reach a thick, doughy consistency

Step 3: Move mixture to a 9x9 Pyrex container to start cooling

Step 4: Melt some high% cacao dark chocolate and pour in a layer on top of the PB (can also use unsweetened dark mixed with sweetener if preferred)

Refrigerate, and enjoy

Finally got a chance to make this. I like all things with peanut butter. Simple and tasty but it never got very firm, like fudge. Perhaps I should have kept on the hear more?

 

[Steve81]

I’m guessing it could use more almond flour to thicken. I generally add till it essentially congeals into a big lump, which then gets transferred over to the Pyrex and molded into place. After it’s cooled in the fridge, it takes some effort to cut it with a knife.

 

[robertprice]

I’m guessing it could use more almond flour to thicken. I generally add till it essentially congeals into a big lump, which then gets transferred over to the Pyrex and molded into place. After it’s cooled in the fridge, it takes some effort to cut it with a knife.

Thanks. I added so much almond flour I thought that was my problem. Hmmm.

 

[Steve81]

I’m wondering if the type of PB makes a difference. I just use regular creamy, not the natural or anything fancy.

 

[robertprice]

Yes, I use creamy PB. I considered adding coconut oil for my next batch. I recall it's added to other recipes as a binder or hardener as it's mostly solid at room temp.

MORE: Just checked fridge and the batch is very firm now! [I need to be more patient]