Chocolate Pumpkin Peanut Butter Fudge

Chocolate Pumpkin Peanut Butter Fudge is a gluten free recipe with 16 servings. This hor d'oeuvre has 272 calories, 6g of protein, and 15g of fat per serving. For 47 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 222 people have tried and liked this recipe. If you have pumpkin puree, semi sweet chocolate chips, pumpkin pie spice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. It is brought to you by Diethood. Overall, this recipe earns a not so awesome spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Snickers Chocolate Peanut Butter Pumpkin Fudge, Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, and Fudge Striped Pumpkin Peanut Butter Cookies.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8x8 pan with foil; grease with cooking spray and set aside.In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Mine melted in 1-1/2 minutes.Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted.Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.Pour over previously prepared chocolate layer and spread evenly using an offset spatula. Sprinkle with chopped pecansRefrigerate for 2 hours or until firm.Cut and serve immediately.Refrigerate leftovers.

 

Step by step:

1. Line an 8x8 pan with foil; grease with cooking spray and set aside.In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Mine melted in 1-1/2 minutes.

2. Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute.

3. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted.

4. Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.

5. Pour over previously prepared chocolate layer and spread evenly using an offset spatula. Sprinkle with chopped pecans

6. Refrigerate for 2 hours or until firm.

7. Cut and serve immediately.Refrigerate leftovers.

Nutrition Information:

covered percent of daily need