No Bake Coconut Oil Crunchy Peanut Butter Fudge

January 6, 2013 By

crunchy peanut butter fudge

Today is National Shortbread Day.

A good food (especially baking) blogger would have made shortbread, but I do not fall into that category today.  I’m out of town and I completely forgot my camera (also a food blogging mistake).  I’ve been baking, but I have no way of taking photos except with my iPhone and unfortunately I haven’t mastered the art of iPhone photography.

So, I sit here staring at wonderful shortbread recipes and wishing I was making a shortbread post.

But, since I can’t do that, here’s a super delicious peanut butter fudge recipe adapted from Just a Pinch instead.

coconut oil peanut butter fudge

coconut oil fudge with crunchy peanut butter

white chocolate peanut butter no bake fudge

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No Bake Coconut Oil Crunchy Peanut Butter Fudge
Prep time: 
Total time: 

 

Ingredients
  • 1 cup white chocolate (almond bark works best)
  • ½ c coconut oil
  • ½ tsp vanilla
  • ¾ c natural peanut butter (I prefer crunchy)

Instructions
  1. Melt white chocolate in a microwave safe bowl in the microwave. (It should take about a minute).
  2. Remove from heat and stir in peanut butter, coconut oil, and vanilla until well combined.
  3. Pour into a buttered 8×8 inch pan and place in refrigerator until set.

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no bake peanut butter coconut oil fudge

Filed Under: Bark, Coconut, Easy Recipes, Fudge, Fudgy, Peanut Butter, Peanut Butter Fudge Tagged With: , , , , , , , ,



4 Comments

Easy and Addictive Crack(er) Toffee

April 11, 2011 By

I love baking. I really, really do.

But sometimes, I need to make something fast.  Something easy.

If you can believe it, I sometimes use box mixes… and store-bought frosting… and sometimes, I even buy cookies from the store.

Crazy right?

Well, when I’m in the kitchen baking in my high heels and apron and bright pink lipstick(ha), feel free to call me Katie Homemaker…. but today you can just call me Katie…the lazy baker.

Cracker Toffee

Adapted from: The Girl Who Ate Everything

*Note:  Make sure your jelly roll pan is even.  Mine slants toward the middle so the middle crackers ended up laying in a puddle of caramel and being chewy instead of crunchy.

40 salted butter crackers
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans
(optional) 1/2 cup white chocolate, melted

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer. 
 
In a small pot combine brown sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts and melted white chocolate if desired. Cool completely and break into pieces.

I like to keep mine in the freezer.  It keeps it nice and crunchy.

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Watch for my sister, Angela Lewis, tomorrow morning at 7 (central) on Good Morning America!!!
Filed Under: Bark, Chocolate, Crackers, Pecans, Toffee, White Chocolate