White Chocolate Peanut Butter Fudge (GF)

UPDATE:  Adding some crushed peanuts to the mixture gives great texture to this fudge.  My husband loves that.  I'll make it again and figure out just how much to use - but probably about 1/3 cup crushed peanuts. :)

If you don't have cocoa butter, I'm guessing replacing it with 60 g (2 squares) unsweetened baker's chocolate should work.  Increase the sweetness level to taste.  The erythritol will need to be doubled at the very least.

All Day I Dream About Food - White Chocolate Peanut Butter  (My inspiration for this recipe) 

WHITE CHOCOLATE PEANUT BUTTER FUDGE

Carolyn Ketchum of All Day I Dream About Food has a white chocolate peanut butter recipe that her kids love.  This recipe was inspired as a result of her peanut butter recipe.  Thanks, Carolyn – I really like this fudge.  This confection is so high in fat that it would make a great addition to the menu for a Fat Fast as outlined in the Atkins New Diet Revolution book.

3 cups roasted, salted peanuts (750 mL)

¹/₄ cup melted cocoa butter (60 mL)

¹/₃ cup powdered erythritol (75 mL)

2 tbsp SPLENDA^® Granular (30 mL)

2 tbsp powdered milk (30 mL)

2 tbsp vanilla whey protein (30 mL)

1 tsp vanilla extract (5 mL)

In food processor with metal blade, process peanuts well.  Add cocoa butter; process.  Add powdered erythritol, SPLENDA^® Granular, powdered milk, vanilla whey protein and vanilla extract.  Process until smooth.  Pour into 8-inch (30 cm) square glass baking dish.  Smooth surface with back of spoon.  Keep in the freezer.  

Helpful Hints:  This fudge will cut fairly easily straight out of the freezer, but will begin to soften at room temperature quite quickly.  Do use oven mitts when removing the cocoa butter from the microwave oven, if using, to melt the cocoa butter.  Practice extreme caution as it will very hot.

Nutritional Analysis:  36 squares:  86.2 calories; 3.1 g protein; 7.6 g fat; 1.6 g carbs