This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! It is luxuriously creamy, easy to make, and a great way to use up the leftover pumpkin puree you have hanging out in the fridge. Some of my other favorite recipes to make if you have a little leftover pumpkin puree is this pumpkin banana bread, pumpkin spice granola, or this pumpkin puppy chow (muddy buddies). This fudge recipe could not be easier. It is low-fuss, low maintenance and perfect for Halloween, Autumn, or all holiday season long. This recipe doesn’t use any sweetened condensed milk, evaporated milk or marshmallow crème. I’m using peanut butter and honey to create the perfect consistency! The bulk department at Sprouts is where I spend most of my time because I am obsessed with their options and variety. With Halloween approaching, they have all the goodies out included the adorable mellow creme pumpkins. You’ll have to grab some to snack on while you make the fudge!
Pumpkin Puree: Be sure to use the 100% pumpkin puree and not the pumpkin pie filling. Peanut butter: any creamy peanut butter is perfect. You can also use a cashew butter or almond butter too. The bulk department has creamy peanut butter you can purchase! Coconut oil: melted coconut oil White chocolate chips: I love the flavor of the white chocolate and pumpkin together! Pumpkin pie spice: You can make your own if you prefer: 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground cloves, and 1/8th tsp ground nutmeg.
