the tolerant vegan

I’m a firm believer that almost anything can be made doubly delicious by smushing popcorn into it. This is why Peanut Butter Popcorn Fudge is my recipe for the month of October over at One Green Planet.

I’m going to teach my cats to stand on each others’ shoulders while donning a tattered zombie costume and holding open an empty bag just in case any of you are going to make this for the trick-or-treaters in your neck of the woods.

Court Kitty has been working on his crazy zombie eyes.

He is determined to land the role of the head in this production.

Peanut Butter Popcorn Fudge with Chocolate Drizzle
Serves 16-20
Printable recipe

Ingredients:
• 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
• 2/3 cup natural peanut butter, room temperature
• 1/3 cup vanilla soy milk
• 1 teaspoon vanilla extract
• 3 cups vegan confectioners’ sugar
• 2 cups popped popcorn (plain or lightly salted)
• 3/4 cup semi-sweet chocolate chips, melted

Directions:

Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.

Slowly add in the confectioners’ sugar and continue to mix.

As fudge as it becomes thicker, turn the mixer off and use your hands to knead the fudge until all ingredients are fully combined.

Spread the fudge into a 9×13″ pan lined with parchment paper.

Spread the popcorn over the fudge and press down firmly

Drizzle the melted chocolate chips over top of the popcorn.

Refrigerate the fudge for 1-2 hours (up to 12 hours) until it hardens to your desired consistency.

Use a sharp knife to slice the fudge into pieces. Store any remaining fudge in the refrigerator.