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Peppermint Bark Fudge

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Posts: 980 Member
edited October 2024 in Recipes
PER SERVING (1/36th of recipe, 1 piece): 67 calories, 1g fat, 50mg sodium, 14g carbs, 0.5g fiber, 9.5g sugars, 0.5g protein -- PointsPlus® value 2*

Peppermint bark is awesome. Fudge rules. Put them together (and remove loads of fat and calories) and you get this guilt-free treat that awesomely rules.

Ingredients:
2 cups canned pure pumpkin (Libby's is best!)
One 18.3-oz. box Betty Crocker Fudge Brownies mix
3 tbsp. white chocolate chips, roughly chopped
1 standard-size candy cane or 5 mini candy canes, lightly crushed

Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray and set aside.

In a large bowl, combine pumpkin with brownie mix; stir until smooth. (Don't add anything else!) Transfer mixture to the pan.

Bake until edges are slightly firm and top center is dry to the touch, about 35 minutes. (Batter may look undercooked; this is okay.)

Immediately sprinkle with chopped chocolate chips and crushed candy cane(s). Allow fudge to cool.

Cover with aluminum foil and refrigerate until completely chilled, at least 2 hours. (This fudge tastes best when chilled overnight.) Cut into 36 squares and serve!

MAKES 36 SERVINGS

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Replies

  • Posts: 2,849 Member
    Sounds good to me! Thanks!
  • Posts: 155 Member
    This sounds delicious!! Will be trying this ASAP!

    Question though: Are the squares really thick? This seems like a big recipe to fit into an 8x8" pan and then cut into 36 squares. Either way, I am going to be making this!
  • Posts: 155 Member
    I made this last night...and it was excellent!! I did use a 9x13" pan though because the 8x8 looked way too small. I recommend the bigger pan unless you want it really thick. I ended up cutting it into 56 pieces and it came out to this:

    Calories: 20, Carbs: 5, Fat: 0; Protein: 0, Sodium: 37; Fiber: 0

    Nutrition wise, they are low calorie but they are lacking protein and fiber. I might try to add some whey protein next time just to give it something. All around, excellent!
  • Posts: 980 Member
    I made this last night...and it was excellent!! I did use a 9x13" pan though because the 8x8 looked way too small. I recommend the bigger pan unless you want it really thick. I ended up cutting it into 56 pieces and it came out to this:

    Calories: 20, Carbs: 5, Fat: 0; Protein: 0, Sodium: 37; Fiber: 0

    Nutrition wise, they are low calorie but they are lacking protein and fiber. I might try to add some whey protein next time just to give it something. All around, excellent!

    Awesome glad they came out good..You can never go wrong adding protein..
  • Posts: 323 Member
    Sounds REALLY yummy! Will be making this this weekend.
  • Posts: 628 Member
    bumpity bump bump!!
  • Posts: 456 Member
    bump
  • Posts: 589 Member
    mmmmm thanks for sharing!
  • Posts: 3,271 Member
    fudge? after reading this it sounds like a pumpkin brownie with candy cane on top? Am I missing the part where the fudge comes in?
  • Posts: 216 Member
    bump
  • Posts: 522 Member
    bump!!!!! Yumm!!
  • Posts: 103 Member
    bump.
  • Posts: 418 Member
    chocolate and mint are the perfect pair... I think I am going to make this tonight just to take my mind of studying and then enjoy this low cal treat. Thanks for sharing :)
  • Posts: 539 Member
    fudge? after reading this it sounds like a pumpkin brownie with candy cane on top? Am I missing the part where the fudge comes in?
    sounds like because you dont bake to brownie time leaves in more of a fudge consistancy.
  • Posts: 3,669 Member
    Cool...I have pumpkin in my cupboard that I wanted to use up over the holidays.

    Does it keep for a while if you have it in the fridge?
  • Posts: 85 Member
    sounds yummy!
  • Posts: 980 Member
    Cool...I have pumpkin in my cupboard that I wanted to use up over the holidays.

    Does it keep for a while if you have it in the fridge?


    I don't see why not..
  • Posts: 228 Member
    holy eff
  • Posts: 668 Member
    BUMP!
  • Posts: 155 Member
    show previous quotes
    sounds like because you dont bake to brownie time leaves in more of a fudge consistancy.

    Yes- the way that they are cooked makes them have more of a consistency of fudge. Of course they are not your typical Christmas fudge that you normally think of, but they are pretty darn good!
  • Posts: 2,876 Member
    Bump. Darn you. Haha
  • Posts: 3,685 Member
    This sounds really really good. One question..does it have a strong pumpkin taste? I don't like pumpkin but lovveeeee the rest of the ingredients. Can I use sweet potatoes?
  • Posts: 418 Member
    Mine is baking in the oven now :) I will let you know if it has a pumpkin taste, although I tasted the batter and it just tasted like chocolate brownie mix. No pumpkin taste...
  • Posts: 211 Member
    Bump...gonna go home and make this TONIGHT!!
  • Posts: 418 Member
    So, we couldn't wait to taste it. Only chilled it for an hour. It's good... not too sweet. I put more choc chips and recalculated at 60 cal per square. I think it will be better once chilled overnight. I don't think I would serve to guests, but I will def make again for myself because it's yummy enough that it feels naughty and it's low cal :D

    No pumpkin taste!!! :)
  • Posts: 418 Member
    Ps, I also used the larger pan. They are thin and gooey. A mix between fudge and brownie, without the super sweet flavor.
  • Posts: 109 Member
    Bump!
  • Posts: 49 Member
    I made this last night...and it was excellent!! I did use a 9x13" pan though because the 8x8 looked way too small. I recommend the bigger pan unless you want it really thick. I ended up cutting it into 56 pieces and it came out to this:

    Calories: 20, Carbs: 5, Fat: 0; Protein: 0, Sodium: 37; Fiber: 0

    Nutrition wise, they are low calorie but they are lacking protein and fiber. I might try to add some whey protein next time just to give it something. All around, excellent!
  • Posts: 49 Member
    How many sugars if you make it in the 9x13 pan????
  • Posts: 49 Member
    How many sugars if you make it in the 9x13 pan????
    QUOTE:

    I made this last night...and it was excellent!! I did use a 9x13" pan though because the 8x8 looked way too small. I recommend the bigger pan unless you want it really thick. I ended up cutting it into 56 pieces and it came out to this:

    Calories: 20, Carbs: 5, Fat: 0; Protein: 0, Sodium: 37; Fiber: 0

    Nutrition wise, they are low calorie but they are lacking protein and fiber. I might try to add some whey protein next time just to give it something. All around, excellent!
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