Pumpkin Season ... Chocolate Pumpkin Peanut Butter Fudge

I love this season and Pumpkin comes into play.  Now I'm about to head to Boston for work in 3 weeks so I'm sticking to my diet, BUT I still love to make things for my friends. My friend who helps me out when I'm out of town, she's a sweetie and I made this fudge for her and her family!  My top layer didn't harden like I wanted but it came out of my mold nice and I was told they were yummy.

I found this yummy recipe for Chocolate Pumpkin Peanut Butter Fudge on DietHood's Blog.

Ingredients

• 1 can (14-oz) sweetened condensed milk, divided
• 1-1/3 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 tablespoon canola oil
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup smooth peanut butter
• 1/4 teaspoon pumpkin pie spice
• 1/3 cup chopped pecans

Instructions

• Line an 8x8 pan with foil; grease with cooking spray and set aside. In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.
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• Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted. Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.
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• Pour over previously prepared chocolate layer and spread evenly using an offset spatula.
• Sprinkle with chopped pecans. Refrigerate for 2 hours or until firm.

ALEXIS NOTES: Mine pumpkin layered didn't completely harden up but it was firm enough after sitting in the fridge overnight.  I used a silicone mold that I sprayed and was able to pop the fudge right out.

Thanks for Stopping by!

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