Recipe of the Week: GFCF Chocolate Peanut Butter Fudge

10 oz. GFCF Chocolate Chips
7 oz. Smooth Peanut Butter
1 1/2 cups Powdered Sugar
1/2 cup Vanilla Almond Milk

Microwave Chips and PB for 2 minutes. Stir with wooden spoon until incorporated. Add powdered sugar & almond milk. Pour into 8x8 pan and refrigerate until set - I found it is best if left in refrigerator over night. Cut into bite size pieces and enjoy.

Not only is this recipe easy, but it is rich enough that you could hide some veggies in it (or vitamins). Last week I substituted !/2 the almond milk for 1 sweet potato and my youngest daughter devoured it. Yummy!