A super-easy fudgey confection that is reminiscent of Reese’s pieces. You will need cocoa butter, fortunately available at It is great to have on hand for several of my candy recipes.  Here is another Peanut Butter Chocolate Fudge Recipe.  I think low-carb fudge is very good.  I'm not fond of real fudge as it is way too sweet, but low-carb is not only legal, but also tastes better, in my opinion. Who wants to bite into a sugar cube?  That's how real fudge tastes like to me.  

1 cup chocolate chips*,   (250 mL) (See OPTIONS below in Helpful Hints)
  sugarless (6 oz, 180 g)
1/4 cup powdered erythritol (60 mL)
Liquid sweetener (stevia or sucralose), to taste** (125 mL)
1/2 cup smooth peanut butter (125 mL)
In a double boiler or heavy-bottomed pan, combine chocolate chips, cocoa butter and sweetener.  Stir occasionally over medium heat until molten.  Stir in peanut butter until well mixed.  Pour into two greased nonstick mini loaf pans.  Freeze until solid, then refrigerate.  With a dinner knife warmed in hot water, cut longitudinally in half and into 6 portions horizontally, making 12 squares per pan.

Helpful Hint:  Hershey's makes sugar-free chocolate chips (available at Wal-mart). *You could use 70% Lindt chocolate or unsweetened baker's chocolate (6 squares) and sweeten to your taste. **Adding any extra liquid sweetener, such as stevia or sucralose is really dependent on the sweetness of the chocolate that you choose to use.  You may not need any additional sweetener besides the erythritol.

Yield: 12 squares per pan
1 square
83.8 calories
1.4 g protein
6.7 g fat
1.1 g net carbs

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