Ingredients
- 2 cups white chocolate chips
- 1 cup creamy peanut butter
- 3 cups candy corn
- 1 can (14 ounces) sweetened condensed milk
- Optional: 1 cup milk chocolate chips
- Optional: 1 tablespoon vegetable oil
Instructions
- Line an 8×8 or 9×9 inch square pan with aluminum foil, letting it hang over the edges, and lightly spray with cooking spray.
- In a medium saucepan over low heat, combine candy corn and peanut butter. Stir constantly until the candy corn melts and blends into the peanut butter (about 3–5 minutes).
- Add sweetened condensed milk and continue stirring until fully combined and smooth. Do not boil.
- Add white chocolate chips and stir until fully melted and mixture is smooth.
- Pour the mixture into the prepared pan and spread evenly. Let sit at room temperature for 15 minutes, then refrigerate for at least 1 hour until set.
- Optional: Melt milk chocolate chips with vegetable oil. Dip the bottom of each fudge square into the melted chocolate and let set on wax paper.
Notes
- Can substitute peanut butter with almond or sunflower seed butter for variations.
- Reduce candy corn for a less sweet version.
- Add-ins like crushed pretzels or mini chocolate chips can enhance texture.
- Top with sprinkles or sea salt for a festive touch.
- Store in the fridge for up to 7 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 30g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
