Peanut Butter White Chocolate Style Fudge Bars

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

1. 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.

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

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

4. 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.

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