Easy Peanut Butter Cream Cheese Fudge

Easy Peanut Butter Cream Cheese Fudge

Ingredients

• 6 T unsalted butter at room temperature
• 6 T cream cheese at room temperature
• 2/3 C natural peanut butter, smooth
• 1 T organic non-GMO corn starch or glucomannan powder
• 1 1/2 C powdered sweetener (I used Swerve confectioners)
• 2 tsp. vanilla extract
• Pinch of salt

Instructions

1. In a large sauce pan, add butter and cream cheese and heat over medium heat until completely melted.
2. Add in vanilla extract, salt and peanut butter. Stir well over medium heat until melted and smooth.
3. In a large bowl, sift the corn starch or glucomannan powder into the powdered sweetener and whisk well until evenly distributed.
4. Carefully add the sweetener in to the peanut butter mixture and stir well until sweetener has begun to combine with the mixture. Remove pan from heat.
5. Use an electric hand mixer on high speed and beat the fudge mixture for about three minutes. Beat until you see absolutely no separation or oil laying on top of the mixture.
6. Line an 8x8 cake pan with parchment and pour the fudge into the pan. Use the back of a spoon or a spatula to spread it evenly.
7. Cover the dish and place into the refrigerator to set for three to six hours.
8. Slice into one inch cubes and enjoy. Store in the refrigerator.