Peanut Butter Pumpkin Fudge

instructions

1. Line an 8×8 inch baking pan with parchment paper or aluminum foil and set aside.
2. In a sauce pan on medium-low heat add white chocolate, peanut butter and coconut oil. Stir often until all ingredients are melted together.
3. 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.
4. 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.
5. Once frozen, take the bars out of the pan and cut into small squares and enjoy.
6. Store fudge in a sealed container and keep in the freezer.