Peanut Butter Chocolate Fudge – photos by Arwen Genge
Sometimes a recipe takes a lot of work to come together, and involves research and development that can take weeks. Sometimes a recipe happens by chance ? a serendipitous occurrence due to someone experimenting with the ingredients they have on hand, which surprises everyone by its awesomeness!
This recipe is a combination of the two methods… It’s based on one of my recipes which has evolved and been perfected over many years, but with a random tweak that changed it into something new, and just as delicious.

Fouad?s sister-in-law wanted to make my Nutty Chocolate from our Life-Changing Food cookbook, but she didn?t have any cacao butter or almond butter. So she used butter and peanut butter instead, and the result was a delicious, melt-in-your-mouth peanut butter chocolate fudge! Fouad called me to rave about how good it was, and I burst out laughing, because I had just been making almost the exact same recipe, adapted from a recipe of Elyse Comerford?s: Five Ingredient Fat Bombs (so yum!) ? using peanut butter instead of tahini and almond butter! We played with our recipe a little more (and taste-tested it a few times just to be sure?), and VOILA ? here it is! The perfect Peanut Butter Chocolate Fudge. 
Thank you to Berenike and Elyse for the inspiration! We hope you all enjoy it. (And if you haven?t tried the Nutty Chocolate from Life-Changing Food, we highly recommend that one as well.)
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