How to Make Gluten-Free Peanut Butter Fudge
This incredible gluten-free dessert is almost embarrassingly easy to make; it’s oops-proof. The hardest part of this recipe is being patient enough to wait until it’s cooled.
Preparation time: 10 minutes
Refrigeration time: 2 hours
Yield: 8 servings
18 ounces peanut butter chips
14-ounce can sweetened condensed milk
2 teaspoons vanilla
Pinch of salt
Put the peanut butter chips into a medium-sized glass bowl, and add the condensed milk. Microwave the mixture on high for 3 minutes, making sure it doesn’t bubble over.
Stir the mixture to make sure all the chips are melted and that the mixture’s smooth. Add the vanilla and salt, and mix well.
Line a 10-inch square pan with wax paper, and pour in the fudge mixture. Refrigerate the fudge for 2 hours (if you can wait that long!). Cut it into 3-inch pieces.
Per serving: Calories 496 (From Fat 201); Fat 22g (Saturated 18g); Cholesterol 18mg; Sodium 218mg; Carbohydrate 57g (Dietary Fiber 3g); Protein 17g.