Fudge alla zucca

Ingredienti

• 1 Stick Unsalted Butter (- softened to room temperature (1/2 cup))
• 1/2 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar (- packed)
• 1 tsp Pure Vanilla Extract
• 1 Cup All Purpose Flour (– cooked (SEE NOTES))
• 3/4 tsp Kosher Salt
• 1/2 Cup Mini Chocolate Chips (- DIVIDED)
• 4 Cups White Chocolate Chips (- Two (12-ounce) Bags)
• 1 (14 ounce) Can Sweetened Condensed Milk
• 1/4 Cup Pumpkin Puree ((SEE NOTES))
• 1 TBS Pumpkin Pie Spice
• Optional Toppings: Gold Sprinkles, Crushed Toasted Walnuts

Preparazione

1. 1

   Prepare Pan with Parchment. Line a 8x8’’ or a 9x9’’ baking pan with parchment paper and set aside.

2. 2

   Make the Edible Cookie Dough. In a large bowl using a hand-held mixer, beat the butter and both sugars until smooth. Add in vanilla and beat again. Add in the flour and salt and beat until combined. Stir in ¼ cup of the chocolate chips. Set aside.

3. 3

   Make the Pumpkin Base. In a separate large (microwave safe) bowl add the condensed milk and white chocolate chips. Microwave for 1 minute*; stir and put it back in the microwave, stirring every 30 seconds until melted. Add in the pumpkin puree and pumpkin pie spice. Stir until completely smooth.

4. 4

   Fold Pumpkin Base with Cookie Dough: Add Pumpkin Base to the Cookie Dough. Pour the pumpkin mixture into the bowl containing the cookie dough. Use a spatula to gently fold the two together, being careful not to over-stir or over-fold the fudge.

5. 5

   Pour Fudge into Prepared Pan: Add Fudge to Prepared Pan. Pour the fudge into the prepared pan and use an offset spatula to spread the top evenly. Sprinkle with remaining chocolate chips (and sprinkles or crushed walnuts if using).

6. 6

   Chill Pumpkin Fudge. Refrigerate for 2 hours or until the fudge is firm.

7. 7

   Serve Fudge Pumpkin. Remove from the pan by lifting the edges of parchment paper. Cut into squares and serve immediately.