Saturday, December 24, 2011

Peppermint Bark Fudge


 Sincere apologies for the lack of blog posts lately!  I am adjusting to having finished graduate school and starting an amazing new job.  I hope to get back into a regular blog routine after the new year!  In the meantime, I hope you enjoy this holiday treat which is both guilt-free and delicious.  Happy holidays everyone!

Peppermint Bark Fudge
adapted from Hungry Girl
(2 PointsPlus per serving)

2 cups canned pure pumpkin
One 18.3-oz. box Betty Crocker Fudge Brownies mix
3 Tbsp white chocolate chips, roughly chopped
1 standard-size candy cane or 5 mini candy canes, lightly crushed

Preheat oven to 350 degrees.  Spray an 8" X 8" baking pan with nonstick spray and set aside.

In a large bowl, combine pumpkin with brownie mix; stir until smooth.  Transfer mixture to the pan.

Bake until edges are slightly firm and top center is dry to the touch, about 35 minutes.  (Batter may look undercooked; this is okay.)

Immediately sprinkle with chopped chocolate chips and crushed candy cane(s).  Allow fudge to cool.

Cover with aluminum foil and refrigerate until completely chilled, at least 2 hours. (This fudge tastes best when chilled overnight.) Cut into 36 squares and serve.  (1 serving = 1 piece, 2 PointsPlus per serving)

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