1/2 C Earth Balance
5 1/2 C Powdered sugar
2 tsp Vanilla extract
1/3 C Soy milk
1/3 C Peanut butter
1/2 C Dark chocolate chips
Bring the water in your double boiler to a boil. Once water is boiling, add the earth balance, vanilla, and soy milk to the double boiler and immediately reduce heat to low. Once Earth Balance is melted, slowly sift in 5 C of the powdered sugar, stirring constantly to ensure that you have no lumps. Once the 5 C of powdered sugar has been mixed in you should have a smooth, thick syrup.
Roughly divide the mixture in half, leaving half of the mixture in the double boiler. Set aside the other half of the mixture for now. Add the peanut butter and remaining 1/2 C of powdered sugar to the mixture still in the double boiler and stir until combined. If you keep the double boiler on, the mixture should be easy to work with though it will be very thick.
Remove the peanut butter mixture from the double boiler and spread it with a spatula into the bottom of a greased 9×9 inch pan. Place in the fridge.
Place the remaining half of the original mixture into the double boiler. Add chocolate chips and stir until chocolate is melted and mixture is well combined. Take the pan out of the fridge and spread the chocolate layer on top of the peanut butter layer with a spatula. Smooth the top of the fudge with a spoon and place back into the fridge. Let cool completely before cutting.
Note: I left my fudge in the fridge for about a day before cutting and it was pretty tough. I am wondering if after you let cool completely to set the layers you let it warm up a bit on the counter before cutting it would be easier to cut. Just a thought.
Recipe thanks to:
Sweet Beet and Green Bean