Peanut Butter White Chocolate Style Fudge Bars

Name: Peanut Butter White Chocolate Style Fudge Bars
Ingredients: 1 cup pitted medjool dates; 1 cup natural peanut butter; 3⁄4 cup GF quick oats; 1 tbsp maple syrup; 2-3 tbsps milk; 1 cup LILY'S White Chocolate Style Baking Chips; 1⁄2 cup coconut cream; 3 tbsps cacao butter (coconut oil also works); pinch of salt

No-bake, and perfect for a rich summer treat!

Ingredients & Directions

Ingredients

For The Peanut Butter Layers:
1 cup

pitted medjool dates
1 cup

natural peanut butter
3⁄4 cup

GF quick oats
1 tbsp

maple syrup
2-3 tbsps

milk
For The White Chocolate Style Fudge:
1 cup

LILY'S White Chocolate Style Baking Chips
1⁄2 cup

coconut cream
3 tbsps

cacao butter (coconut oil also works)
pinch

of salt

Directions

Equipment Needed 

food processor

bowl

9x5 loaf pan

freeze

For The Peanut Butter Layers: Blend dates and peanut butter in a food processor until finely ground. Transfer to a bowl and mix in the oats, maple syrup, and milk one tbsp at a time (you may not need all three tbsp). It should resemble thick cookie dough.

Press half of the mixture into the bottom of a 9x5 loaf pan lined with parchment paper. Set aside.

For The White Chocolate Style Fudge: Melt all the ingredients in a bowl over a pot of simmering water.

Pour over the peanut butter layer and freeze for 45 minutes. Once firm, press the remaining peanut butter mixture on top and refrigerate for 30-45 minutes.

Lift the bars out, slice, and drizzle with more white chocolate and chopped peanuts if desired.

Recipe contributed by Butternutbakery.