Peanut Butter Pumpkin Fudge Recipe By Tasty

Steps:

• Combine peanut butter, melted coconut oil, powdered sugar, honey, salt, and vanilla extract in a bowl until all ingredients are well-combined.
• Pour into a container lined with wax paper and smooth out the surface with a spoon
• Freeze for at least 1 hour and take the fudge out of the freezer just before serving.
• NOTE: Leftovers should be stored in an airtight container in the freezer.
• Enjoy!

Steps:

• In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
• Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
• Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
• Cut into squares. Serve chilled.
• Enjoy!

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• 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.