My mom has been making this recipe practically weekly ever since. No exaggeration! She recalls that Aimée said it was a recipe from the Sesame Street show. Aimée doesn’t remember that part.
Simply by using a baking dish instead of a cookie sheet, I’ve turned this incredible peanut butter cookie recipe into a crazy, yummy fudge recipe. And oh my — watch out — is it good!
Peanut butter is packed with protein, you know. It’s good to keep that healthy thought in mind if you become addicted to these!I love that these don’t contain any flour . . . because they have become my gluten-free, 7-year-old son’s favorite dessert!
I hope I’ve inspired a weekend cooking project for you!
And this is all you need . . .
Makes about 2 dozen
Prep Time: 5 minutes
Cooking Time: 25 minutes
2 egg whites
1 cup granulated sugar
2 cups crunchy, salted peanut butter
3-1/4 cups semi-sweet chocolate chips
Preheat the oven to 350 degrees.
In a square 8 x 8-inch baking pan, use a large fork to combine the egg whites with the sugar. Then blend in the peanut butter and 1 cup of the chocolate chips. Use a small, flat-bottomed spatula to smooth out the top. Then evenly pour the remaining 2-1/4 cups of chocolate chips on the top.
Place the pan in the preheated oven for 25 minutes.
Remove from the oven and immediately smooth the melted chocolate chips with the same small spatula. Let this set up at room temperature for at least 2 hours — ideally overnight — before cutting. To speed it up, you can put it in the refrigerator for an hour. It’s still delicious if you cut it before, just soft and a bit messy!
For another gluten free peanut butter dessert, my Reese’s Peanut Butter Cup Chocolate Krispie Treat Recipe is not to be missed!