Peanut Butter Pumpkin Fudge
Dessert, Holiday
ingredients
- 1 1/2 Cups
- White Chocolate Chips
- 1 Cup
- Teddie Super Chunky Peanut Butter
- 1/3 Cup
- Honey
- 1/4 Cup
- Coconut oil, melted
- 3/4 Cup
- Pumpkin Puree
- 1 tsp
- Vanilla Extract
- 1 tsp
- Cinnamon, ground
- 1/2 tsp
- Ginger, ground OR Pumpkin pie spice
instructions
- 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.
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