Peanut Butter Fudge - Ww

READY IN: 45mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) can pumpkin puree
  • 1
    (20 1/2 ounce) box low-fat brownie mix (Betty Crocker makes a good one)
  • 2
    tablespoons peanut butter
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DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a very small baking dish, either 8" x 4" for thick fudge or 8" x 8" for thinner fudge.
  • Mix pumpkin and brownie mix until smooth; batter will be thick.
  • Pour into prepared baking dish.
  • Drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool.
  • Bake for 30 to 40 minutes (approximately 30 minutes for an 8" x 4" pan and about 40 minutes for an 8" x 8" pan). It should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty).
  • Remove from oven; cover with foil; cool in fridge for several hours. Let cool on the counter a little while so your baking dish doesn't shatter!
  • Cut into 18 pieces, 3x6.
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