Line a 9"x5" loaf pan with parchment paper. Line a mini muffin pan with 12 waxed or silicone muffin liners.

In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat.

If your peanut butter is unsalted, add a pinch of salt.

At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer.

Stir in the vanilla until well combined.

Pour into the prepared pan, top with chopped peanuts and place the pan in the freezer.

If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.

Freeze for about 2-3 hours. If you made individual pieces, the liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.

This fudge does not travel well (unless you have a cooler!). It should be kept frozen and can be kept frozen for several months. But there's 0% chance it'll last that long.