Ingredients:
- 2 cups white chocolate chips
- 1 cup canned pumpkin puree
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup Nutella
- 1/2 cup marshmallow cream
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers optional, for topping
Instructions:
Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal
In a medium saucepan over low heat, melt the white chocolate chips, canned pumpkin, and unsalted butter, stirring constantly until smooth and well combined
Add the brown sugar, granulated sugar, and pumpkin pie spice to the mixture
Stir until the sugars have dissolved and the mixture is creamy and slightly thickened
Remove the saucepan from heat and stir in the vanilla extract
Pour half of the pumpkin fudge mixture into the prepared baking dish, spreading it evenly
In a microwave-safe bowl, heat the Nutella for about 20 seconds until it becomes softer and easier to swirl
Drop spoonfuls of Nutella onto the pumpkin fudge in the baking dish
Using a knife or skewer, gently swirl the Nutella into the pumpkin fudge to create a marbled effect
Pour the remaining pumpkin fudge mixture over the Nutella swirl and spread it evenly
In a microwave-safe bowl, heat the marshmallow cream for about 20 seconds until it becomes softer and easier to swirl
Drop spoonfuls of marshmallow cream onto the top layer of fudge
Again, use a knife or skewer to swirl the marshmallow cream into the fudge for a marbled look
If desired, sprinkle crushed graham crackers over the top of the fudge for added texture and flavor
Chill the fudge in the refrigerator for at least 4 hours, or until it has set completely
Once set, use the parchment paper overhang to lift the fudge out of the baking dish
Cut it into squares or rectangles
Serve and enjoy your delicious Pumpkin Pie Fudge with Nutella and Marshmallow Cream Swirl
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