Chocolate Pumpkin Peanut Butter Peppermint Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 81
Ingredients
1 Box Low-Fat Fudge Brownie Mix (20.5 oz)1 Can Pumpkin2 T Reduced Fat Peanut Butter1 5" Candy Cane
Mix together brownie mix and pumpkin until well blended. Batter will be thick. Spoon and level into a 9"x9" baking dish.
Soften the peanut butter (in microwave for 20 seconds). Spoon/drizzle into 4 lines across cake pan. With a skewer or toothpick, drag it perpendicular across peanut butter lines about an inch apart.
Bake in 350 degree oven for 35 minutes.
Cool. Cut into 81 one-inch squares.
Crush peppermint stick finely and sprinkle on top of fudge.
Store in fridge or freezer in air tight container.
Serving Size: Makes 81 one-inch pieces
Number of Servings: 81
Recipe submitted by SparkPeople user FITN09.
Soften the peanut butter (in microwave for 20 seconds). Spoon/drizzle into 4 lines across cake pan. With a skewer or toothpick, drag it perpendicular across peanut butter lines about an inch apart.
Bake in 350 degree oven for 35 minutes.
Cool. Cut into 81 one-inch squares.
Crush peppermint stick finely and sprinkle on top of fudge.
Store in fridge or freezer in air tight container.
Serving Size: Makes 81 one-inch pieces
Number of Servings: 81
Recipe submitted by SparkPeople user FITN09.
Nutritional Info Amount Per Serving
- Calories: 33.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 31.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.4 g
- Protein: 0.4 g
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