Peanut Butter Chocolate Fudge

(The lighting in this picture is really bad...the actual fudge is much more peanut butter colored with marbles of chocolate throughout!)

Brought to you by the fine folks over at MaraNatha

Their Organic Creamy No-Stir Peanut Butter really is like no other I have tried. The flavor is so rich and peanutt-y. Most likely this is because of their small batch roasting process. It's so nice to have an all natural peanut butter that doesn't separate. It sure makes candy making so much easier. If you haven't tried it yet...you should. I bought mine at Whole Foods, but I have seen it in traditional grocers as well.

Peanut Butter Chocolate Fudge (From 500 Vegan Recipes)
Made with coconut milk, this fudge is very creamy and moist!
Take extra special care when bringing the mix to a boil, because if the temperature isn't just right, your fudge will not set, and it would be very sad to have wasted all those ingredients!!!

Nonstick cooking spray
1 1/2 cups (384 g) creamy no stir peanut butter
1 cup (176 g) nondairy semisweet chocolate chips
1 tablespoon (15 ml) pure vanilla extract
1 cup (235 ml) full fat coconut milk
3 cups (300 g) granulated sugar

Line an 8-inch (20-cm) or 9-inch (23-cm) square baking pan with aluminum foil or parchment and lightly spray with nonstick spray.

In a large heat resistant mixing bowl, mix together peanut butter, chocolate chips, and vanilla.

In a saucepan, mix together coconut milk and sugar. Bring to a FULL boil. (Big rolling bubbles, not little ones.) Boil for exactly one minute.

Pour the coconut mixture into the peanut butter mixture and stir vigorously until well combined and the chocolate begins to melt. It won't completely melt, and thats okay, it will marble with the peanut butter as it hardens. You have to work very quickly as the mixture will begin to set almost immediately.

Immediately pour into the foil lined pan and let sit to cool and harden completely...about an hour.
Cut into small squares and enjoy.

Yield: About 36 pieces