Salted White Chocolate Peanut Butter Cups

These white chocolate peanut butter cups couldn't be any easier! They are fun and tasty, too, and perfect for sharing or eating alone.

These would make a great New Year's Eve treat! They are gluten free, and they can easily be made peanut free, too, by using WOWBUTTER soybutter.

Salted White Chocolate Peanut Butter Cups

• 1/2 Cup Peanut Butter or Soy Butter (I used WOWBUTTER)
• 2 Tablespoons Butter, softened
• 1/2 Cup Powdered Sugar
• 1 and 1/2 Cup White Chocolate Chips
• Salt

1. Line 24 holes of a mini muffin tin with paper wrappers.
2. Melt 3/4 cup chocolate chips and put a bit in each of the holes, using your fingers (wash hands first) to spread the chocolate over the bottom and halfway up the sides. Stick pan into the fridge when done.
3. In a medium size bowl, combine the soy butter, cutter and powdered sugar, stirring until smooth. 
4. Once chocolate is cooled, add a bit of the soy butter mixture to each hole, dividing it evenly between them.
5. Melt the remaining 3/4 cup chocolate chips and spread over the top of each. Refrigerate until firm. 
6. Remove and take wrappers off of each of them. Eat immediately or store in the refrigerator.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays. 

Easy Caramel Pretzel Fudge

This caramel pretzel fudge has everything that you could want in a good dessert - sweet caramel, rich chocolate, and some crunchy, salty pretzels thrown in. 

Another fudge recipe... what can I say? There are just so many things that can be done with it. And there are so many delicious varieties to eat. Yum. I can't get enough of this stuff.

Also, who's with me in thinking that it's crazy that Christmas is less than a week away?! I have to get baking. Like, now.

Caramel Pretzel Fudge

• 1/2 Can Dulce de Leche
• 1 1/2 Cup White Chocolate Chips
• 1/2 Cup Semi-sweet chocolate chips
• 1/4 Cup Heavy cream
• A handful of gluten free pretzels

1. In a microwave safe bowl, combine the dulce de leche and white chocolate chips. Microwave 20 seconds at a time, stirring, until melted.
2. Pour into a pan that has been lined with parchment paper, or greased foil.
3. Chop a handful of gluten free pretzels and sprinkle over the top of the fudge, pressing in slightly.
4. Put the chocolate chips in a heat-safe bowl. Heat the heavy cream just until it boils, then pour over the chocolate chips. Stir until smooth.
5. Pour the chocolate over the top, then pop the fudge into the fridge. Cool until solid, slice, and enjoy. Best eaten soon after making, while the pretzels still have a crunch to them.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

White Chocolate Oreo Cookie Dough Fudge

This fudge combines white chocolate and dark chocolate cookie dough, giving it an Oreo flavor! It is so delicious, easy to make, and perfect for the holiday season!

Check out the video that my brother helped me put together for this recipe, and many others, on my Facebook page or Youtube channel!

Fudge has really become a favorite of mine during this time of the year, and this fudge is so simple, and yet, so tasty! 

What are your favorite treats to make at Christmastime? Maybe this can be one of them this year.

White Chocolate Oreo Cookie Dough Fudge

• 2 Tablespoons Butter, melted
• 3 Tablespoons Sugar
• 2 Tablespoons Brown Sugar
• 1/4 teaspoon Vanilla Extract
• 1/4 Cup White Rice Flour
• 2 Tablespoons Dark Cocoa Powder
• 1/8 teaspoon Salt
• A bit of milk, if needed
• 1 1/2 Cup White Chocolate Chips
• 1/2 Can, 7 oz., Sweetened Condensed Milk
• 1/2 teaspoon Vanilla Extract

1. In a large bowl, mix together the butter and sugars. Add vanilla and mix again.
2. Add the dry ingredients and mix, then if it appears too dry, add a bit of milk and stir until combined.
3. In a microwave safe bowl, combine the white chocolate chips and sweetened condensed milk. Melt 20 seconds at a time in the microwave, stirring, until smooth. Stir in vanilla.
4. Pour half of the fudge mixture into a parchment lined loaf pan. Spread out into an even layer.
5. Add half of the cookie dough mixture and spread out.
6. Add the remaining fudge, then the remaining cookie dough, pressing down into the top a bit.
7. Chill until solid, then cut and eat.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.