Melting White Chocolate Cranberry Pumpkin Fudge Bites
Equipment
- 1 microwave-safe bowl
- 1 Silicone spatula
- 1 8x8-inch baking pan
- 1 sheet of parchment paper
- 1 Knife
Ingredients
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup sweetened condensed milk
- 1/2 cup dried cranberries
- 1 teaspoon vanilla extract
Instructions
- Line the baking pan with parchment paper, allowing some overhang on the sides.
- In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
- Microwave the mixture on medium power for 1-2 minutes, stirring every 30 seconds until smooth.
- Add the pumpkin puree, pumpkin pie spice, salt, and vanilla extract to the melted chocolate mixture and stir until combined.
- Fold in the dried cranberries evenly throughout the mixture.
- Pour the mixture into the prepared baking pan, spreading it evenly with a silicone spatula.
- Refrigerate the fudge for at least 2 hours or until set.
- Once set, lift the fudge out of the pan using the parchment overhang and cut into 24 bite-sized pieces.
Notes
For a smoother texture, ensure the white chocolate chips are fully melted before mixing with the other ingredients. You can adjust the amount of cranberries to suit your taste, or substitute with nuts for added crunch. Store the fudge bites in an airtight container in the refrigerator to keep them fresh longer.
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