Peanut Butter Cookie Fudge

  • U Serves 12 People
  • P Prep: 00:10
  • P Cook: 01:00
Peanut Butter Cookie Fudge

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 160

Calories from Fat 67

% Daily Values*

Total Fat 7.46


Saturated Fat 2.75


Polyunsaturated Fat 0.68

Monounsaturated Fat 1.21

Cholesterol 8.75


Sodium 69.56


Potassium 33.08

Total Carbohydrate 17.05


Dietary Fiber 1.72


Sugars 13.96

Protein 8.47

Vitamin A 0.13%

Vitamin C 0.00%

Calcium 5.62%

Iron 3.73%

* Nutritional Values are estimated and may vary

³ Description

A decadent and delicious treat sure to combat any craving!

² Ingredients


q Directions

Place 1/2 cup of coconut oil, 1/2 cup of Peanut Butter (1/4 cup PB Craze Cookie Nookie and 1/4 cup Earth Balance Coconut Peanut) in a bowl and microwave for 1 minute. Mix in 1/2 cup of Agave syrup and 3 scoops of Cellucor PB Marshmallow whey. Stir in 3 tbsp of chocolate chips (which will melt with the warmth of the batter) Place wax paper to line a 9x9 pan and spread batter evenly across.

The easiest way to make the chocolate topping is to make one whole batch of it. The macros are already calculated using only the amount needed to cover the bars, but here is the actual recipe for 12 tbsp of "hot fudge sauce" of which you will use 3 tbsp.

Hot fudge Ingredients:
60g pitted dates (5-6)
1/2 cup almond milk
2 squares dark chocolate
1 tbsp unsweetened cocoa powder
1 tsp vanilla extract

Combing dates and almond milk in a blender until smooth. Pour mixture into a skillet. As soon as it starts to boil turn it to "simmer" and stir for 5-10 minutes. Add in dark chocolate, cocoa powder, and vanilla.

**Now of this mixture, take 3 tbsp and place in a bowl. Add 1 tsp of coconut oil to the hot fudge. Microwave for 20-30 seconds then stir well. Spread across the top of the batter and store in the fridge for at least 1 hour to harden. Cut into 12 equal bars.

Recipe Provided by @alexmarie5030

U More Recipes By @alexmarie5030:

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