RECIPE PEANUT BUTTER PUMPKIN FUDGE

 INGREDIENTS

 4 cup white chocolate

 1/2 cup peanut butter creamy

 2/3 cup pumpkin puree

 2 tsp pumpkin pie spice

 2 tsp vanilla extract

INSTRUCTIONS

Line an 8×8 baking dish with aluminum foil and spray with cooking spray, then set it aside.

In a microwave safe bowl, add the white chocolate chips and peanut butter. Heat in the microwave for 1 minute on 50% power, then stir. Continue to heat for 30-second intervals, stirring in between, until the chips are completely melted.

Immediately add the pumpkin puree, pumpkin spice, and vanilla to the bowl. Stir with a spatula (making sure to scrape along the bottom and sides) until the fudge is smooth and has a nice sheen.

Pour fudge into prepared baking dish, smoothing it out into an even layer. Let fudge cool to room temperature on the counter (about 1-2 hours) then place in the refrigerator to fully set (about 1-3 hours).

Cut fudge into squares (or use festive fox run pie cutters!) before serving. Keep fudge refrigerated until ready to serve.

NUTRITION

591KCAL | FAT: 37G | SATURATED FAT: 19G | CHOLESTEROL: 18MG | SODIUM: 156MG | POTASSIUM: 404MG | CARBOHYDRATES: 58G | FIBER: 1G | SUGAR: 55G | PROTEIN: 9G | VITAMIN A: 3205% | VITAMIN C: 1.3% | CALCIUM: 194% | IRON: 0.9%