Peanut butter pumpkin fudge
Perfect fall recipe good for Thanksgiving as well. :)
4 cups white chocolate chips about 2 15 oz bags worth
1/2 cup peanut butter the creamy kind
2/3 cup pumpkin puree
2 teaspoons pumpkin pie spice *
2 teaspoons vanilla extract
1.Line an 8x8 baking pan with foil and spray with cooking spray.
2.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.
3.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.
4.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).
5.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.