In a large mixing bowl, combine peanut butter, softened butter, powdered sugar, and vanilla extract. Mix until smooth.
Line a baking sheet with parchment paper and put aside.
Break each graham cracker in half so they are squares and place on baking sheet.
Scoop dough into 1oz portions and gently flatten the dough on top of each square.
Optional: Drizzle caramel sauce on the dough and place in freezer for 30 minutes. This will help firm up the sauce before dunking into chocolate.
Using a double-boiler or microwave, melt chocolate and coconut oil together until smooth. If using a microwave, stir every :30 so you don’t burn the chocolate.
Once the squares are ready, use a fork to dunk them in the bowl of chocolate. Tap off any extra chocolate before placing on baking sheet.
Optional: Drizzle with melted white chocolate on top.
Place baking sheets in the fridge so the chocolate can harden.
In a large mixing bowl, combine peanut butter, softened butter, powdered sugar, and vanilla extract. Mix until smooth.
Line a baking sheet with parchment paper and put aside.
Break each graham cracker in half so they are squares and place on baking sheet.
Scoop dough into 1oz portions and gently flatten the dough on top of each square.
Optional: Drizzle caramel sauce on the dough and place in freezer for 30 minutes. This will help firm up the sauce before dunking into chocolate.
Using a double-boiler or microwave, melt chocolate and coconut oil together until smooth. If using a microwave, stir every :30 so you don’t burn the chocolate.
Once the squares are ready, use a fork to dunk them in the bowl of chocolate. Tap off any extra chocolate before placing on baking sheet.
Optional: Drizzle with melted white chocolate on top.
Place baking sheets in the fridge so the chocolate can harden.
In a large mixing bowl, combine peanut butter, softened butter, powdered sugar, and vanilla extract. Mix until smooth.
Line a baking sheet with parchment paper and put aside.
Break each graham cracker in half so they are squares and place on baking sheet.
Scoop dough into 1oz portions and gently flatten the dough on top of each square.
Optional: Drizzle caramel sauce on the dough and place in freezer for 30 minutes. This will help firm up the sauce before dunking into chocolate.
Using a double-boiler or microwave, melt chocolate and coconut oil together until smooth. If using a microwave, stir every :30 so you don’t burn the chocolate.
Once the squares are ready, use a fork to dunk them in the bowl of chocolate. Tap off any extra chocolate before placing on baking sheet.
Optional: Drizzle with melted white chocolate on top.
Place baking sheets in the fridge so the chocolate can harden.
Line an 8×8 inch baking pan with parchment paper or aluminum foil and set aside.
In a sauce pan on medium-low heat add white chocolate, peanut butter and coconut oil. Stir often until all ingredients are melted together.
Switch the heat to a low setting, and add in the pumpkin puree, honey, vanilla, cinnamon, ginger or pumpkin pie spice. Stir until fully combined.
Pour mixture into your lined 8×8 pan. Smooth out evenly from edge to edge. Add peanut butter on top and swirl into the mixture for a nice presentation once chilled. Freeze until fudge sets, 4 hours or overnight.
Once frozen, take the bars out of the pan and cut into small squares and enjoy.
Store fudge in a sealed container and keep in the freezer.
