Dreamy Chocolate Peanut Butter Fudge Recipes

DREAMY CHOCOLATE PEANUT BUTTER FUDGE

Dreamy Chocolate Peanut Butter Fudge image

Provided by Cooking Channel

Categories dessert

Time 2h45m

Yield 36 servings

Number Of Ingredients 4

Ingredients

2 cups canned pure pumpkin
1 (18.3-ounce) box fudge brownie mix
2 tablespoons light chocolate syrup
2 tablespoons reduced-fat peanut butter, softened

Steps:

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
Then spoon peanut butter on top and use a knife to swirl it around.
Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!

Nutrition Facts : Calories 65, Fat 1 grams, Sodium 57 milligrams, Carbohydrate 13.5 grams, Fiber 0.5 grams, Protein 0.5 grams, Sugar 9 grams

DREAMY CHOCOLATE PEANUT BUTTER FUDGE

Dreamy Chocolate Peanut Butter Fudge image

I got this recipe from the cookbook I picked out at the last meeting called Hungry Girl. Chocolate Fudge that's low fat...now that's something I couldn't pass up!

Provided by Mary Hagene

Categories Chocolate

Time 35m

Number Of Ingredients 3

Ingredients

1 box betty crocker traditional fudge chewy brownie mix (18.3 ou)
2 c canned pure pumpkin
2 Tbsp reduced-fat peanut butter, at room temperature

Steps:

1. Preheat over to 350 degrees
2. Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else.)
3. Spray a square baking pan (9" X 9" works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.
4. Cover pan with foil and place in the fridge for at least 2 hours. Cut into 36 squares.

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