An easy 2 ingredient chocolate fudge ready in under 30 minutes, a creamy fudge treat that is high in protein, easy to make in a mold or make in cupcake pans.
Use silicon molds or line a cupcake pan with paper liners.
Make fudge
Put the peanut butter and chocolate chips in a 2-cup pyrex measuring cup, and microwave for 60 seconds. Stir until melted. If chips remain, microwave again for 30 seconds.
When fully blended, pour into a piping bag to more neatly deposit the fudge into molds. Or use a spoon.
Freeze the pan or mold until chocolate is set - probably at least ½ an hour or until you can get the squares out of the mold easily.
Dollop on a teaspoon of melted chocolate chips on cold cups, sprinkle with crushed cookie or sprinkles.
Video
Notes
Nut butter. Any nut butter works, just be sure it is the type with only nuts and oil in the ingredients, no added sugar.Storage. Keep the fudge chilled in the refrigerator until ready to eat. You can freeze it as well for months.