Three-Ingredient Peanut Butter Cookie Dough Break-Apart Fudge

Gluten-free, Soy-free option

If you have just three simple ingredients on hand, you can make this easy peanut butter fudge. Not only is it vegan, but it’s gluten- and soy-free. Enjoy it plain or with the addition of mini chocolate chips.

Three-Ingredient Peanut Butter Cookie Dough Break-Apart Fudge is a delightful and incredibly simple treat that’s perfect for satisfying your sweet tooth. This recipe requires just three main ingredients: oat flour, pure maple syrup, and creamy peanut butter, making it a healthier alternative to traditional fudge. The addition of vegan semisweet mini chocolate chips, if desired, adds a delightful burst of chocolatey goodness to every bite.

The process is straightforward, involving mixing the maple syrup and peanut butter, combining them with oat flour, and then optionally folding in the mini chocolate chips. The result is a dough that you press into a pan, cut into bite-sized pieces, and freeze until solid. The unique part of this fudge is how it’s designed to be broken apart into individual portions, allowing you to enjoy just the right amount of sweet indulgence at any time.

This Peanut Butter Cookie Dough Break-Apart Fudge offers a delicious blend of sweet and nutty flavors, a pleasant chewy texture, and the satisfying satisfaction of a homemade treat without the fuss. It’s an excellent choice for a quick and easy dessert that can be enjoyed on its own or shared with family and friends. Plus, it’s gluten-free and can be made soy-free, catering to various dietary preferences and restrictions. So, whether you’re a peanut butter lover or simply looking for a delightful and guilt-free sweet treat, this fudge is sure to hit the spot.

PREP TIME: 15 minutes

COOK TIME: 3 minutes

CHILL TIME: 3 hours

YIELD: 18 pieces

INGREDIENTS:

• 1 cup (90 g) gluten-free oat flour (spooned and leveled or weighed)
• ½ cup (120 ml) pure maple syrup
• ½ cup (129 g) creamy peanut butter (soy-free if needed)
• ¼ cup (43 g) vegan semisweet mini chocolate chips (optional) (soy-free if needed)

INSTRUCTIONS:

1. Line an 8 x 4–inch (20 x 10–cm) loaf pan with parchment paper. Set aside.
2. Place the oat flour in a medium-sized bowl. Set aside.
3. In a small saucepan, heat the maple syrup over medium-high heat until it begins to boil (showing large, bursting bubbles), then remove it from the heat.
4. Whisk the peanut butter into the maple syrup.
5. Pour the peanut butter and maple syrup mixture into the bowl of oat flour. Stir until combined. Leave the mixture at room temperature or place it in the fridge until it cools completely.
6. If adding mini chocolate chips, fold them into the cooled dough.
7. To form the fudge, press the chilled dough into the prepared pan.
8. Carefully remove the parchment paper and flip the dough onto a cutting board so that the rounded corners face up.
9. Using a knife, cut slits into the dough that almost reach the bottom, creating 18 pieces that are connected on the bottom.
10. Place the pan in an airtight container and freeze until solid, at least 3 hours.
11. Once frozen, break off a piece whenever you want a treat.