- Prep Time:
- 15 minutes
- Cook Time:
- 120 minutes
- Total Time:
- 135 minutes
- Total Yield:
- 16 pieces
- 1 pint Chocolate Caramel Cluster Non-Dairy, melted
- 2 lbs. vegan chocolate, chips or chopped
- 1/2 cup vegan butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tablespoon almond milk
- Melted vegan chocolate for drizzling (optional)
Gather all ingredients and melt the pint of Non-Dairy. Line an 8” x 8” baking dish with parchment large so it overhangs on the sides.
To make the fudge, melt the chocolate in the top of a double boiler set over simmering water, stirring until completely melted. Add the melted Non-Dairy and stir quickly to combine. The mixture will be chunky.
Spread evenly in the prepared pan. Chill for 1 hour or until firm.
To make the peanut butter layer, combine the butter and peanut butter in a medium bowl using a hand mixer until smooth. Slowly add the powdered sugar until completely combined. Add the almond milk and mix to combine. Spread the peanut butter mixture over the fudge, using a piece of plastic wrap to smooth the top. Chill at least one hour or until firm.
Cut into squares, drizzle with melted chocolate if desired, and serve. Enjoy!
Chocolate Chip Cookie Ice Cream Pie
Epic dessert alert! Two of our favorite treats are joining forces to make an epic masterpiece. Wow your taste buds — and a crowd! — with the Chocolate Chip Cookie Ice Cream Pie.
Make-Ahead Ice Cream French Toast
If you were looking for an excuse to have ice cream for breakfast, we’ve got you covered. Whip this up before you go to bed and wake up to the easiest, delicious-est breakfast you’ve ever had. .