Ingredients
¾cuppeanut butter
¾cupsemi-sweet chocolate chips
⅓cupmaple syrup
4tbspbutter
¾tspsalt
½tspground cinnamon
1½tspvanilla extract
1¾cupsold-fashioned oats
1cupwhole pecans
Flaky sea saltoptional, for sprinkling on top
Preparation
Preheat oven to 325 degrees F. Cut two strips of parchment paper to fit across the interior of an 8 x 9-inch square baker.
Criss-cross the papers at the bottom of the baker and fold the ends up the sides of the baker.
Arrange the nuts in a single layer on a small, rimmed baking sheet. Bake for 7 to 10 minutes, until fragrant
To make the fudge, combine the nut butter, chocolate chips, sweetener, butter, salt, and cinnamon n a medium-sized, heavy-bottomed pot.
Warm the pot over medium heat, stirring often, until the mixture is melted throughout. Remove the pot from heat.
Stir the vanilla extract into the pot, followed by the oat flour and finally, the chopped pecans.
Carefully dump the fudge mixture into your lined square baker. Use the back of a sturdy mixing spoon to push the mixture across the baker so it’s roughly evenly distributed.
Cover the bottom side of a thick, heavy-bottomed drinking glass or mason jar with parchment paper and press it down on the fudge repeatedly until the fudge is evenly packed.
Lightly sprinkle some on top with sea salt and gently press it into place with the bottom of your parchment-covered glass.
Cover and freeze the fudge for 30 to 45 minutes, until it’s firm to the touch and no longer shiny in the middle.
Use a chef’s knife to slice the fudge into columns and rows.
