These sweet and salty, crunchy and chewy squares were inspired by Ben & Jerry's Chubby Hubby ice cream. You know, chocolate, peanut butter and pretzels all swirled into vanilla ice cream? Yeahhh, probably not the healthiest stuff on the planet, but most definitely addicting, yes?
That's why I made this fudge. It has all the flavors of the ice cream, sans the chubby and guilty repercussions.
That's why I called it "Oxymoron Chubby Hubby Fudge."
I really should call it "Muscle Head Hubby Fudge" though, since one square has around 11g of protein!
Made with whole grain pretzels, natural peanut butter and protein powder, and without refined sugars, heavily processed grains and butter, these are the ultimate snack for the chocolate, peanut butter and pretzel-lovers out there.
Can your inner snack-monster resist these?
I don't think so.
Don't be afraid of the seemingly long ingredient list, this fudge is only 5 ingredients!
Oxymoron Chubby Hubby Fudge Squares: [no bake, high protein, GF*, vegan]
(makes 16 squares)
168g (1/2 cup) Agave Nectar
96g (6 tbs) Natural Peanut Butter (no sugar/salt/oil added)
62g (2 scoops) Vanilla Protein Powder
2 cups Chopped Whole Grain Pretzels* (whole wheat, spelt, gluten free, whatever kind you like)
PB Fudge Filling:
126g (6 tbs) Agave Nectar
96g (6 tbs) Natural Peanut Butter
93g (3 scoops) Vanilla Protein Powder
1oz Sugar Free Milk Chocolate
1/4 cup Chopped Whole Grain Pretzels
**I put a bunch of pretzels in a freezer bag and whacked it with my measuring cup just until the pieces broke. Crumbs are inevitable, but try and get it nice and chunky like this:
1. Line a 9" brownie pan (or 8" pan if you want thicker fudge) with parchment paper both ways and set aside.
2. For the PB-Pretzel Base- In a medium-sized mixing bowl, stir together the agave and peanut butter with a rubber spatula. Stir in the protein powder and fold together when it gets thick. When all the protein powder is mixed in, fold in the chopped pretzels. Scoop mixture into the prepared pan and flatten with the rubber spatula, a pastry roller, or wrap your fingers in plastic wrap and press it manually. Refrigerate while you make the next layer.
3. For the PB Fudge Filling- In a medium-sized mixing bowl (I used the same bowl used for the base), stir together the agave and peanut butter. Stir in the protein powder, then fold. Scoop mixture over the base layer and flatten. Refrigerate while you prepare the toppings.
4. For the Toppings- Put the chocolate in a small microwave-safe bowl and microwave at 30-second intervals, stirring between each one, until melted. Drizzle about half of the chocolate over the PB Fudge Filling, sprinkle with the chopped pretzels and carefully press them into the fudge, then drizzle with the rest of the chocolate. Freeze for ~1 hour then slice.
If serving later, refrigerate for 3+ hours, and serve chilled unless you want to lick your peanut buttery fingers (wait, now that I say it, it doesn't sound that bad). If you have any leftover (hah!), refrigerate them covered.