Ingredients

The following ingredients have 4 Servings
  • 1 cup creamy peanut butter
  • 1/4 cup coconut oil, melted
  • 1 1/2 cups white chocolate chips
  • 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey
  • 1 tsp. vanilla extract
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/2 cup mini chocolate chips

Instruction

  • Line an 8x8 inch baking pan with parchment paper or aluminum foil and set aside.
  • Melt white chocolate, peanut butter and coconut oil in a medium sized sauce pan over medium heat, stirring frequently until melted and smooth. Watch closely so chocolate doesn’t burn.
  • Turn heat to low, and add in the pumpkin puree, honey, vanilla, pumpkin pie spice and cinnamon. Stir until fully combined.
  • Pour mixture into prepared pan. Smooth evenly. Top with mini chocolate chips and freeze until fudge sets, 4 hours or overnight.
  • Once frozen, lift bars out of the pan and cut into squares and enjoy immediately.
  • Store fudge in the freezer in a sealed container.