Guilt-less Desserts & Treats for your Family
There is an inept Magpie in our street (and no, the Collingwood Football Club hasn’t moved to town).
The start of spring marks the arrival of hay fever, the need to shave ones pale legs and the dreaded Magpie swooping season. As scary as my sun deprived knee beard is, it’s the magpies that have everyone on high alert. That is all the Magpies except the one that resides on the street lamp across from our house.
Swooping season has old men decorating their bike helmets with zip ties and large googly eyes, children walking to school with their bags on their heads and the local paper having a dedicated ‘Magpie watch’. Of course, none of these can really protect you from the cunning bird who creeps up on you from behind and attacks you in broad daylight. The exception is our neighbourhood Magpie. Our Magpie has the look, and even the swoop, down pat – but he lacks execution. He takes the dive then pulls back at the last moment. He’s reminiscent of Julia Roberts in ‘Runaway Bride’; lacking in commitment.
My Julia Roberts-esque Magpie may be all show, but these Peanut Butter Caramel Chocolates are not. I would most certainly marry them given the chance! They combine my favourite pregnancy craving flavours of peanut butter and caramel (as recently seen in this Snickers tart), and of course you can’t go wrong by adding chocolate to anything (with the exception of maybe chicken).
The peanut butter and caramel, once combined and set in the freezer, makes a delicious fudge. I had to make a 2nd batch as my taste testing went a bit too far and I had no fudge left to dip into the chocolate! You can learn from my mistake and make double to begin with. If you are using homemade chocolate (made with coconut oil) you will need to set the Peanut Butter Caramel Chocolates in the freezer, or at the very least the fridge, but if using regular chocolate they can be kept at room temperature.
Do you like the sound of these Peanut Butter Caramel Chocolates? You should check out my other chocolate and candy recipes too.
- 3/4 Cup Coconut Cream
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash Salt
- 3 Tablespoons Peanut Butter
- 50-100 grams Chocolate, melted (see recipe below to make your own)
- Makes 100grams
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Place the coconut cream and maple syrup in a medium sized pot and bring to a slow boil over medium heat.
- Reduce the heat slightly (still around medium) and continue to simmer for 10-15 minutes, or until the caramel has thickened, turned a golden colour and the volume has reduced by approximately half.
- Add the vanilla extract and salt and stir til combined. Remove from the heat.
- Stir in the peanut butter until it is well combined.
- Line a small tray/baking dish with baking paper and lightly grease. Pour in the peanut butter caramel and smooth the top. Place in the freezer for 30 minutes or until firm.
- Remove the 'fudge' from the tray and cut into equal sized pieces. Dip the pieces into the melted chocolate and place on a piece of baking paper.
- Once all the pieces have been covered in chocolate place them back in the freeezer to set the chocolate for 30 minutes.
- Serve straight from the freezer.
- Place the coconut oil in a small saucepan and melt over a very low heat.
- Add the vanilla and maple syrup and stir until combined.
- Add the cocoa and stir until well combined. Allow to cool slightly before using, or freeze until required.