This award winning fudge is made in mere minutes and requires only 4 ingredients!

The secret ingredient is Jif Whipped Pumpkin Spice Peanut Butter. It is the perfect creaminess for fudge with the added fall flavor of pumpkin pie spice! I am a big fan of pecans (especially with pumpkin) and I like the added nuttiness and crunch they add to this fudge. You can also lightly toast them before adding.

*If you can’t find the peanut butter, add pumpkin pie spice to creamy whipped peanut butter.

My fudge won 3rd place in the local Christmas Fudge Contest!

Print Recipe

Chocolate Pumpkin Spice Peanut Butter Fudge

Makes one 9X13 pan of fudge

Ingredients

24 oz semi-sweet chocolate chips 3 cups
14 oz can condensed milk
15 oz JIF Whipped Pumpkin Spice Peanut Butter
3/4 cup chopped pecans

Instructions

In a large microwave safe bowl, add chocolate chips and 12 oz of the condensed milk.
Microwave at 50% power for 1 minute. Stir, then microwave for another minute. Stir again until creamy. Microwave for another 30 seconds if needed.
Line a 9X13 pan with parchment paper (leaving an overhang on the sides) and spray with non stick spray.
Pour chocolate into the pan and smooth evenly with a spatula.
Add peanut butter to a bowl and stir in remaining 2 oz of condensed milk.
Microwave at 50% power for 1 minute. Stir.
Smooth peanut butter on top of the chocolate layer, spreading evenly.
Sprinkle chopped pecans evenly on top of fudge.
Cover and refrigerate for at least 2 hours.
Cut into squares and serve.

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For The Love of Food Blog

Only 4 ingredients for a delicious fudge.

This Pumpkin Spice Peanut Butter is my new favorite fall treat!

The creamy, whipped texture is perfect for fudge.

Mix condensed milk with chocolate chips in a microwave safe bowl.

Heat on 50% power for 1 minute. Stir then heat for another minute. Stir again until smooth.

Spread into a parchment paper lined and greased 9X13 baking dish. Or you can use a disposable aluminum pan and spray it with non stick spray.

Now melt the peanut butter. It’s already whipped so it doesn’t need much. I just add the remaining condensed milk (about 1/4 cup) and the peanut butter to a bowl and heat on 50% power for 1 minute. Stir and that’s it!

Spread peanut butter evenly on top of chocolate layer.

Top with chopped pecans.
*Optional you can lightly toast the pecans first.
Cover and refrigerate for 2 hours before cutting.

Easy peasy layered holiday fudge! Bet you can’t eat just one {or two!}

Chocolate Pumpkin Spice Peanut Butter Fudge