For the fudge:
- 1 pint Chocolate Caramel Cluster Non-Dairy, melted
- 2 lbs. vegan chocolate, chips or chopped
For the peanut butter layer:
- 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)
Prep Time: 15 min
Total Time: 2 hours and 15 minutes
Total Yield: 16 pieces
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!
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