"White chocolate fudge laced with creamy peanut butter and festive pumpkin that you can whip together in less than 10 minutes! "
I know, I know, I’ve been such a slacker with all my talk about making “pumpkin everything” this fall.
I took a little detour cooking up some low calorie eats, but with Thanksgiving just around the bend (10 days!) I need to hurry up if I’m going to get festive with all the fall foods. Of course, when I think of festive fall foods all I can come up with are different types of candies and baked goods. Hey, no judging! I think we all know they’re totally the best part about the holidays, amirite?
So I got to thinking, what fall dessert I haven’t made in a really long time?
Turns out there’s a couple of things (so much slacking!) but at the top of my list was a fudge recipe. Fudge isn’t a holiday food per say, but it’s certainly easier to get your hands on during the colder months. Probably has to do with that pesky soften-at-the-slightest-sign-of-heat that our beloved fudge suffers from.
I toyed with the idea of making classic chocolate fudge, but after the Triple Chocolate Layer Cake from last week I needed to reoup a bit from the chocolate overload.
Besides, why go classic when you can go crazy with white chocolate, peanut butter, AND pumpkin?
This pumpkin fudge recipe sure sounded like a winning combination to me.
Three flavors in one fudge might seem like a lot, but it’s like they were made to go together. This is what I’ve grown to love about cooking: seeing how different flavors react and compliment each other.
Like a tasty science experiment!
Also, I love the fact that you can whip this recipe together in less than 10 minutes.
The fudge still needs to spend a couple hours cooling before it’s set, but if you’re anything like me you’ll be so busy watching Netflix that you won’t even feel like a wait.
You’ll have your pumpkin spiced peanut butter fudge before you’re half way through last year’s season.
Oh, and if you’re curious about the pumpkin shaped fudge in the photo – I used a pie crust cutter (cookie cutter for pie decoration).
If you wanted to try this as well, freeze the fudge first and then warm the cookie cutters in a hot cup of water before pressing.
Also, consider using a larger baking pan for the fudge, so it’s thinner and easier to push the cutter through. I used an 8×8 per the recipe instructions and the fudge was deeper than the cutter, making it a little more difficult (but not impossible!) to push through.
Peanut Butter Pumpkin Fudge
- Line an 8x8 baking pan with foil and spray with cooking spray.
- 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 delicious 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 cookie cutters!) before serving. Fudge will soften on the counter, so keep in the refrigerator until ready to eat.
Recipe from Crazy for Crust.