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Peanut Butter Chocolate Fudge Bites

Peanut Butter.
Peanut Butter.
Peanut Butter.

Why yes, I am going to ramble on about peanut butter for the second post in a row.  Deal with it.  Or, if you prefer, just skip down to the recipe at the bottom, because these things really are good.

Ok, back to the peanut butter.

Would you believe me if I told you that a couple of months ago I didn’t like peanut butter at all?  Well, it’s true.  Peanut butter was one of those foods that I would pass up every single time, even if there was chocolate involved.  To this day, there are still some things I don’t like with it.  Resse’s, for example, aren’t quite my cup of tea.

But these Peanut Butter Chocolate Fudge Bites?  I can inhale them by the dozens.

But, come one, they’re so good I bet anyone could.

A sticky peanut butter layer made from Chex and rice crispy cereal, followed by a thin layer of sweet date puree, and then topped off with a rich chocolate mousse.  And then you pop it all in the freezer to make it even more fudgy and sticky and awesome.

Like I said, I bet anyone would have trouble stopping at just one.  But then again, you may have to see it to believe it.  In that case, I suggest you begin to gather your ingredients!


Peanut Butter Chocolate Fudge Bites
Peanut Butter Layer:

  • 1 cup rise crispies
  • 2 1/2 cups Chex cereal (rice, corn, wheat, etc)
  • 100g silken tofu
  • 2 tbsp peanut butter
  • 2 tbsp honey
  • 1-2 tsp milk (if needed to help blend)
Date Layer:
  • 2 tbsp date paste (pureed date)
  • 4 tsp milk
  • 1/4 tsp vanilla
Chocolate Mousse Layer:
  • 200g silken tofu
  • 2 tbsp milk
  • 1 tbsp special dark cocoa
  • 1 1/2 tbsp maple syrup
  • 1/4 cup chocolate chips, melted
  • 1/2 tsp vanilla
  • 2 tbsp regular cocoa powder
Line an 8×8 square pan with enough parchment paper to cover sides.  In a large bowl, combine cereals.  In a blender, mix together remaning ingredients for Peanut Butter Layer.  Blend until smooth.  Pour wet ingredients into the cereals and mix until a cereal is coated with mixture.  Press into the bottom of prepared pan.
In a small bowl, combine all ingredients for Date Layer.  Spread on top of cereal layer.
Combine all ingredients for Chocolate Mousse Layer in a blender and blend until completely smooth and creamy.  Scoop on top of date layer and spread around evenly. 
Place pan in freezer until mousse layer is hard.  Once hard, remove from freezer and cut into (16) small sqaures.  Freeze again until just before serving time.

Are you running to your kitchen yet?

Revisited Recipe of the Day:

Double Peanut Butter Cookies for One

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6 Comments

  • Reply
    Amy
    February 19, 2013 at 12:00 am

    I’m not quite running to the kitchen… I’m sprinting to the grocery store for Chex and dates first! These look absolutely amazing; I think I’ll eat the entire pan by myself. Yum!

    • Reply
      SS
      February 19, 2013 at 11:56 am

      Well that sounds good to me! It’s always a good idea to actually have the ingredients before you make something 🙂 make sure you tell me what you think if you try them, Amy.

  • Reply
    sally @ sallys baking addiction
    February 19, 2013 at 11:12 am

    dates and tofu! I would have never guessed. These look wonderful. I love using dates in my recipes for some natural sweetness. I snack on them often too – with a smear of peanut butter. 🙂 These look wonderful!

    • Reply
      SS
      February 19, 2013 at 11:58 am

      Dates do make the BEST snack. And I’m glad the recipe looks good to you. That means a lot coming from a dessert master like you!

  • Reply
    Koko
    February 19, 2013 at 1:53 pm

    Please continue rambling about peanut butter….because I can never have enough PB! The recipe looks craaaazy good!

    • Reply
      SS
      February 19, 2013 at 10:02 pm

      Couldnt agree more with the PB comment. And I’m glad the recipe looks good! I swear it tastes even better than it looks 🙂

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