Peanut Butter Fudge Squares (No Protein Powder)

Nonfat dry milk powder is the cheapest protein trick in the baking aisle and it belongs in freezer fudge. It is roughly 36 percent protein by weight, it dissolves into peanut butter without any chalk, and it firms the fudge as it chills. These are cut small on purpose. A 6g square with a dark chocolate top is a dessert that happens to be worth eating.

Ingredients

• 1 cup natural creamy peanut butter, stirred well
• 3/4 cup nonfat dry milk powder (about 70g)
• 1/2 cup oat flour
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt for finishing

Instructions

1. Line an 8 1/2 by 4 1/2 inch loaf pan with parchment, leaving overhang on the long sides.
2. Beat the peanut butter, maple syrup, and vanilla together in a bowl until glossy and smooth.
3. Add the dry milk powder and oat flour and stir hard with a sturdy spatula. The mixture goes from runny to a stiff, playdough-like fudge in about a minute. Keep working until no dry powder remains.
4. Press the fudge evenly into the pan and smooth the top with an offset spatula or the back of a spoon.
5. Melt the chocolate chips with the coconut oil in 20 second microwave bursts, stirring between each, pour over the fudge, tilt to spread, and sprinkle with flaky salt.
6. Freeze 1 hour until the chocolate snaps, lift out by the parchment, and cut into 16 squares. Store in the freezer up to 3 months and let a square sit out 3 minutes before eating.

Tips

• Use a natural peanut butter that pours. No-stir brands with added palm oil turn the fudge waxy and heavy once it is cold.
• Score the chocolate top with a warm knife after 20 minutes in the freezer, then finish freezing. Cutting fully frozen chocolate makes it shatter off the fudge.
• For a peanut-free version use sunflower seed butter and add an extra tablespoon of maple syrup, since sunflower butter is more bitter.

FAQ

Is dry milk powder the same as protein powder?

No. It is dehydrated skim milk from the baking aisle with no sweeteners, flavors, or isolates, running about 36g of protein per 100 grams.

How much protein is in each square?

About 6g. The batch holds roughly 103g of protein cut 16 ways, most of it from the peanut butter and the dry milk powder.

Can I make these dairy free?

Swap the dry milk powder for an equal weight of powdered peanut butter. The squares get softer and land closer to 5g of protein each.

Do they have to stay frozen?

They hold at room temperature a couple of hours but turn soft and oily. The fridge is fine for a week, the freezer for 3 months.

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