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This recipe takes 15-20 mins to make and tastes wonderful topped with NO BULL Peanut Butter Fudge
Dairy-free ice cream.

2 cups dark chocolate chips
½ cup creamy peanut butter
2 sticks of vegan butter
1 cup chunky peanut butter
2 cups powdered sugar
½ cup chopped peanuts
12 oz vanilla cookies or sugar cookies

Melt the chocolate chips and creamy butter in a bain-marie or similar method.
Allow to cool while you prepare the bars. This will be the topping.
Grease a 9 x 13” tin.
Blend the vegan butter and chunky peanut butter together till smooth. Combine the powdered sugar as
well, little by little.
Turn the cookies into crumbs. You can use a food processor, or the cheaper method; put the cookies in a
zip lock, sit them on a chopping board and crush the cookies with a rolling pin until you have crumbs.
Add the cookies to the peanut butter/sugar mixture. When mixed, spread over greased tin.
Pour the topping into the tin to finish off the bars. Garnish with chopping nuts and allow to chill for
about an hour.
Keep refrigerated until ready to eat.

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