Sunday, March 20, 2016

No bake Buckeyed fudge




There was actually a reason for making this one... We have a spring breakfast at work. Let's pretend it is actually spring, that it won't snow, and we will have school tomorrow :)please and thank you. Anyways I saw this recipe last week and wanted to try it ( of course with a Betty twist) but had already baked enough! I figured my coworkers love nuts n' mode so I would save it for the breakfast. Enjoy! 

  • Ingredients: 
  • chocolate layer:
  • 1 cup unsweetened hershey's cocoa powder
  • 5 tbsp  milk of choice 
  • 2 tbsp pure maple syrup 
  • 2 tbsp granulated sugar 
  • 1/2 tsp vanilla extract

  • peanut butter layer:
  • 1 cup nut's n' more maple peanut butter powder 
  • 5 tbsp  milk of choice 
  • 2 tbsp pure maple syrup 
  • 1 tbsp of granulated sugar

Directions: 

  1. Line an 8x8 baking dish with parchment paper. 
  2. Prepare fhe chocolate layer first:, add all of the ingredients in a mixing bowl and mix until thoroughly combined. When you think it is take out and combine with hands. 
  3.  Press into the prepared pan with hands or a spatula. 
  4. For the peanut butter layer: mix together all of the ingredients in a separate bowl until thoroughly combined. 
  5. Press on top of the chocolate layer with hands or a spatula. Try and cover as evenly as possible. 
  6. Place in freezer and chill for at least 3 hours before slicing into squares.
  7. Take out and slice or break apart and enjoy!


  8. Store any leftovers in freezer in a airtight container 



Recipe adapted from: http://amyshealthybaking.com/blog/2015/09/04/10-minute-buckeye-fudge/