# 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.