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Peanut Butter Caramel Chocolates

It's hard to resist these peanut caramel delights when they are covered in chocolate.
Prep Time15 mins
Cook Time1 hr
Total Time45 mins
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Peanut Butter Caramel Chocolates

    • 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)

    Chocolate

    • Makes 100grams
    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa

    Instructions

    INSTRUCTIONS

      Peanut Butter Caramel Chocolates

      • 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.

      Chocolate

      • 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.