Crazy for Crust · by Dorothy Kern★ 5.0 (4)
Peanut Butter Pumpkin Fudge Recipe
NUTRITION · PER SERVING135M COOK
CAL 6%·PRO 4%
CARBS 14G45% OF CAL
0G FIBER1G OTHER13G TOTAL SUGAR
FAT 7G49% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick five-ingredient peanut butter pumpkin fudge made with white chocolate. The combination of peanut butter and pumpkin makes a surprisingly delicious treat.
dessertamerican⚡ microwave🥄 saucepan🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- 4 cups (680g) white chocolate chips
- ½ cup (133g) creamy peanut butter (use a no-stir (not natural) brand)
- ⅔ cup (163g) pumpkin puree ((not pumpkin pie mix))
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 135M
CAL 6%·PRO 4%
CARBS 14G45% OF CAL
0G FIBER1G OTHER13G TOTAL SUGAR
FAT 7G49% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 22mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 4mg
- Iron
- 0.08mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 22MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.