Recipes..Snickers Chocolate Peanut Butter Pumpkin Fudge cake
Snickers Chocolate Peanut Butter Pumpkin Fudge is two layers of creamy, dreamy fudge filled with chopped snickers bars that you'll want to stuff your face with. It's so easy to make, too!
Ingredients
1� C semi sweet chocolate chips
1� C white chocolate chips
1 14oz can of sweetened condensed milk, divided
� C creamy peanut butter
� C pumpkin puree
� tsp pumpkin pie spice
1 tsp vanilla extract, divided
1 C chopped snickers, divided (about 9 fun size bars, cut into 8 pieces each)
Sprinkles for topping, if desired.
Instructions
Line an 8x8 baking dish with foil, ensuring the foil hangs over the edges of the dish. This makes for easy removal from the dish. Lightly grease with cooking spray. Wipe away any excess spray with a paper towel.
In a sauce pan, combine the semi sweet chocolate chips and half of the sweetened condensed milk. Heat over low and stir often until melted. Remove from heat, mix in half of the vanilla extract and then half of the Snickers. Pour into the prepared baking dish and refrigerate for 10-15 minutes.
In another saucepan (or clean the one you just used and use that), combine the white chocolate chips and the remaining sweetened condensed milk. Heat over low and stir often until melted. Once melted, mix in the remaining vanilla extract, the pumpkin puree and the peanut butter. Mix well and then stir in the remaining Snickers. Pour over top of the chocolate fudge layer. Top with sprinkles, if desired. Refrigerate for 2-3 hours or until firm.
Lift the fudge from the baking dish by pulling up on the foil. Cut into squares. Store fudge in a fridge until ready to eat.
Ingredients
1� C semi sweet chocolate chips
1� C white chocolate chips
1 14oz can of sweetened condensed milk, divided
� C creamy peanut butter
� C pumpkin puree
� tsp pumpkin pie spice
1 tsp vanilla extract, divided
1 C chopped snickers, divided (about 9 fun size bars, cut into 8 pieces each)
Sprinkles for topping, if desired.
Instructions
Line an 8x8 baking dish with foil, ensuring the foil hangs over the edges of the dish. This makes for easy removal from the dish. Lightly grease with cooking spray. Wipe away any excess spray with a paper towel.
In a sauce pan, combine the semi sweet chocolate chips and half of the sweetened condensed milk. Heat over low and stir often until melted. Remove from heat, mix in half of the vanilla extract and then half of the Snickers. Pour into the prepared baking dish and refrigerate for 10-15 minutes.
In another saucepan (or clean the one you just used and use that), combine the white chocolate chips and the remaining sweetened condensed milk. Heat over low and stir often until melted. Once melted, mix in the remaining vanilla extract, the pumpkin puree and the peanut butter. Mix well and then stir in the remaining Snickers. Pour over top of the chocolate fudge layer. Top with sprinkles, if desired. Refrigerate for 2-3 hours or until firm.
Lift the fudge from the baking dish by pulling up on the foil. Cut into squares. Store fudge in a fridge until ready to eat.
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