Recipe Description
In this ‘No Bake Christmas Treats’ series, you won’t be able to stop eating this Peanut Butter Fudge Crunch. This creamy, ice cream-like texture is the best snack for Malaysia’s 365 days of summer-like weather 🙂
Recipe Ingredient
- 60g white chocolate for baking/cooking
- 75g peanut butter
- 40g walnut, roasted and chopped
- 300g Marie biscuits
Instructions
- Line an 8' x 8' baking pans with parchment papers
- Break the Marie biscuits in half and quarters, and arrange 1 layer at the bottom of the pan.
- In a mildly heated pan, mix all ingredients including the white chocolate, peanut butter, and walnut with a spatula.
- Pour the mixture into the baking pans. Use a spatula to spread and flatten the surface of the fudge.
- Tap the baking pan to remove any bubbles, then place the fudge into the freezer for at least 4 hours to set.
- Enjoy!
