No Pudge Fudge
Ingredients:
2 cups canned pure pumpkin
1 box chocolate sugar free Jello Pudding mix
2 scoops Chocolate Protein powder
2 tbsp. Better ‘n Peanut Butter OR Natural Peanut Butter
Directions:
Preheat oven to 350 degrees. Combine pumpkin with the jello mix and protein powder in a large bowl; stir until smooth. Spray a small baking pan (8″ X 8″ work best – no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.
