Chocolate & Peanut Butter Fudge

Ingredients:

• 1 Scoop Maximum Vibrance - Chocolate Chunk
• 2 cups raw coconut butter
• 1/2 cup maple syrup
• 3 cups natural, creamy peanut butter
• 1 teaspoon vanilla extract
• 4 ozsemi sweetchocolate baking bar

Directions:

1. In a saucepan, add coconut butter and maple syrup and bring to medium heat.
2. Cook for 2-3 minutes, stirring constantly. The mix should begin to smooth and thicken into a dense paste.
3. Next, add the peanut butter, Maximum Vibrance - Chocolate Chunk, and vanilla extract to the saucepan and stir to combine. Continue to cook for an additional 2-4 minutes or until the mixture transforms into a smooth and pourable texture.
4. Remove the pan from the heat and allow it to cool slightly.
5. While it cools, break up the chocolate bar and transfer into a microwave-safe bowl, then microwave for 1 minute (stirring halfway through, until it completely melts and smooths out.
6. Afterwards, prepare a 9x9-inch baking dish by greasing with nonstick cooking spray and layering parchment paper.
7. Return the peanut butter mixture and pour in halfntothe baking tray. Use an offset spatula to spread it out evenly.
8. Next, add the melted chocolate to the remaining peanut butter mixture and mix until throughout combined.
9. When ready, layer the chocolate mixture into the baking tray, over the peanut butter layer, and spread it evenly.
10. Use a toothpick to gently swirl thethelayers together, then give the tray a few taps to remove any possible air bubbles and to smooth out the surface.
11. Place the tray in the freezer for 2 hours to set.
12. When ready, flip the baking tray upside down to remove the fudge.
13. Cut into small pieces and enjoy! (Refrigerate in between eating.)