Snickers Chocolate Peanut Butter Pumpkin Fudge is two layers of creamy, dreamy fudge filled with chopped snickers bars that you’ll want to stuff your face with. It’s so easy to make, too!
Yesterday I shared this Creamy Bacon Ranch Pasta Salad. I mentioned a fudge recipe that I made with some of the candy I had leftover from Halloween. You were waiting for that fudge recipe, weren’t you? Guess what?
This is the fudge recipe I was talking about.
Ever since I made this Candy Corn M&M White Chocolate Fudge, I’ve been dying to make fudge again. On Sunday, I went to work in my kitchen and created this fun Snickers Chocolate Peanut Butter Pumpkin Fudge recipe. A few items on my list of favorite things in life include chocolate, peanut butter, pumpkin and Snickers bars. So it’s no surprise that I decided to make fudge with all of those things. I was afraid this fudge wasn’t going to set as it took much longer to set than the previous fudge recipe I made. But in the end, it decided to firm up so I could devour it’s fudgy-ness.
A word of advice on the sprinkles – if you opt to top your fudge with sprinkles, don’t use the type I used. They are hard and crunchy and my weird-texture-hating-self did not like them.
As I mentioned above, the fudge does take a while to firm up. And once firm, the top layer is pretty soft. It’s best to keep this fudge refrigerated at all times, unless of course you’re stuffing your face with it.
OH and one more thing before we get to the recipe. Bear with me on the photos. I know they aren’t the best. But Daylight Saving Time ending means I’ll be breaking out the Lowell Ego light a lot more. Fudge and artificial light didn’t want to be best friends for this photo shoot. But that’s ok. The recipe is too good not to share!
Snickers Chocolate Peanut Butter Pumpkin Fudge
- 1½ C semi sweet chocolate chips
- 1½ C white chocolate chips
- 1 14oz can of sweetened condensed milk, divided
- ½ C creamy peanut butter
- ½ C pumpkin puree
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract, divided
- 1 C chopped snickers, divided (about 9 fun size bars, cut into 8 pieces each)
- Sprinkles for topping, if desired.
- Line an 8x8 baking dish with foil, ensuring the foil hangs over the edges of the dish. This makes for easy removal from the dish. Lightly grease with cooking spray. Wipe away any excess spray with a paper towel.
- In a sauce pan, combine the semi sweet chocolate chips and half of the sweetened condensed milk. Heat over low and stir often until melted. Remove from heat, mix in half of the vanilla extract and then half of the Snickers. Pour into the prepared baking dish and refrigerate for 10-15 minutes.
- In another saucepan (or clean the one you just used and use that), combine the white chocolate chips and the remaining sweetened condensed milk. Heat over low and stir often until melted. Once melted, mix in the remaining vanilla extract, the pumpkin puree and the peanut butter. Mix well and then stir in the remaining Snickers. Pour over top of the chocolate fudge layer. Top with sprinkles, if desired. Refrigerate for 2-3 hours or until firm.
- Lift the fudge from the baking dish by pulling up on the foil. Cut into squares. Store fudge in a fridge until ready to eat.
HUNGRY FOR MORE?
Tired of pumpkin? Try this Peanut Butter Oreo Cheesecake. It’s Sooo good!