Peanut Butter Cookie Dough Fudge
THM:S, low carb, sugar free, gluten/egg free with dairy-free option
Author: Briana Thomas
Serves: 36 squares
Ingredients
- 1 c. Briana's Baking Mix*
- 1 T. + 2 tsp. THM Super Sweet Blend
- ⅜ tsp. xanthan gum
- ⅛ tsp. salt
- -
- 1 c. natural peanut butter, well-stirred and creamy
- ¼ c. refined coconut oil
- ¼ c. water
- ½ tsp. vanilla extract
Instructions
- Whisk the dry ingredients.
- Soften the peanut butter and coconut oil together. Add them, the water, and the vanilla to the dry ingredients and mix with a hand mixer until a dough forms.
- Press the dough into a foil-lined 8"x8" pan. Cover and freeze until semi-firm, then score into 36 squares with a knife. Freeze until totally firm, then break the squares apart and store in a sealable container in the freezer.
Notes
*To make this fudge dairy free, use a dairy-free protein powder to make the baking mix.
Recipe by Briana Thomas at https://www.briana-thomas.com/peanut-butter-cookie-dough-fudge/