Simple Peanut Butter Fudge Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. of canned pumpkin puree
1 pkg. (18.3 ounce) of box fudge brownie mix (i.e. Betty Crocker)
2 T. of light chocolate syrup
2 T. of reduced-fat peanut butter (softened)
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Directions: |
Directions:1. Preheat the oven to 350º F.
2. In a large mixing bowl, combine pumpkin puree and brownie mix and stir until smooth.
3. Add chocolate syrup to the bowl and stir until blended (note: the batter will be super thick but do NOT add anything else!)
4. Spray a baking pan (9 x 9 in) with nonstick spray (olive oil is best). Spread the batter into the pan.
5. Lather the two T. of peanut butter over the top of the batter. Then, take a knife and swirl it around into the batter if you want peanut butter goodness.
6. Bake for 35 minutes. It WILL look undercooked but this is the time Lisa Lillien suggests. It will be very fudgy and thick.
7. Remove from oven. Allow the fudge to cool for a few minutes. Then, refrigerate for 2 hours with a lid or tin foil covering it (or you can eat it straight out of the oven, warm, if you prefer).
OPTIONAL: You may cut them into 36 squares. A serving size is 60 calories. |
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Number Of
Servings: |
Number Of
Servings:36 Squares |
Preparation
Time: |
Preparation
Time:10-15 minutes |
Personal
Notes: |
Personal
Notes: This is super good cold! If you want to add more peanut butter or chocolate syrup, go for it! The directions are just a suggestion if you are concerned about calorie count.
This is a super healthy recipe and can be taste-tested raw since it is just pumpkin puree, which makes this so delicious. It is not too pumpkin-y and totally tastes like fudge.
Check out Lisa Lillien for more awesome, healthy recipes! She does vegan, Mediterranean, comfort food, you name it!
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