Ingredients

The following ingredients have 18 Servings
  • 1 cup heavy whipping cream
  • 6 ounces Lily's sugar-free chocolate chips
  • 1/2 cup creamy peanut butter
  • 4 Lily’s Peanut Butter Cups (coarsely chopped)

Instruction

  • Line a 9x5 inch loaf pan with waxed paper and lightly grease the paper. .
  • In a large saucepan over medium heat, bring the cream to a boil. Remove from heat and immediately add the chocolate chips. Let sit 5 minutes to melt.
  • Add the peanut butter and whisk until completely smooth, then pour into the prepared pan. Smooth the top and sprinkle with the peanut butter cups.
  • Refrigerate until firm, about 4 hours.
  • Lift out by the edges of the waxed paper and use a sharp knife to cut into 18 squares. (Pro tip: heat up your knife to cut more quickly and evenly into the fudge).