Heyyyyy, look at me! I’m actually posting an Easter dessert recipe before Easter actually gets here! I’m rarely organized enough to do that, which is mostly to blame on the mom-brain that I’ve developed over the past 11 months. Man, I couldn’t tell you what I had for breakfast this morning but I sure as heck can tell you how many pairs of PJ’s my daughter has left before I need to do a load of laundry. (That would be three pairs, by the way.)
Anyway, what are we doing? Oh…. Easy Easter Fudge!! WOO! I thought of this little creation at 3:30am the other morning when I was busy not-sleeping and instead feeling myself slowly succumbing to one of my daughter’s colds. You can cram a lot of random thoughts in during those early morning hours, and thanks to it, I am all stocked up on Easter Fudge, wahoo! It’s a fair trade-off I’d say.
I was able to make this fudge, start to finish during a brief naptime session, which was extra awesome, as it’s hard to find the time for lengthy recipes these days. (Or recipes period. I know you hear me out there!) So if you have an Easter gathering to attend and need to bring something in a pinch, this could be just the thing
Ingredients:
- 1 cup light cream cheese (low-fat)
- 1/2 cup natural peanut butter (smooth, unsweetened)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup mini pastel chocolate chips (low-sugar or sugar-free alternatives)
- 1 tbsp chopped nuts or sprinkles (optional, for topping)
Instructions:
- Mix the base: In a medium bowl, combine light cream cheese, peanut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and creamy.
- Add chocolate: Fold in the mini chocolate chips gently.
- Prepare the pan: Line a small baking dish with parchment paper. Pour in the fudge mixture and spread evenly.
- Top it off: Sprinkle with chopped nuts or colorful sprinkles if desired.
- Chill: Refrigerate for at least 2 hours until firm.
- Cut into squares: Slice into ~24 small squares.
Serving Size & Points:
- 1 square ≈ 3–4 WW points