Dark Chocolate Pumpkin Fudge with Ginger Snap Crust

Disclosure: This post is sponsored by Good Cook, as part of the Good Cook Kitchen Experts program. All opinions are honest and 100% my own.

I made fudge with crust and am thinking it's one of my smartest culinary moves yet. The truth is that I wanted to make fudge brownies with a delicious crust - but there was a much larger margin for error, so I opted for "just" fudge. With crust. It's what has been missing from my life and I didn't even know it. It may be what's missing from yours.

You should probably try some Dark Chocolate Pumpkin Fudge with Ginger Snap Crust and see.;)

Did I mention there is pumpkin in it too? Yeah, I know. I'm just showing off now.

So go show off at your holiday parties this season and bring some fudge. With crust. And pumpkin.

My batch of Dark Chocolate Pumpkin Fudge with Ginger Snap Crust was made easy with a Good Cook {Sweet Creations} Pumpkin Scoop (available at Walmart) since I used a fresh pumpkin for the puree. Canned pumpkin can be used too - it just depends on how spry you are feeling when making the most awesome fudge of your life.

I also used a perfectly sized Bonny 11x7 Biscuit/Brownie Pan. It's so much fun finding pots and pans that are not your everyday sizes - it was like finding a treasure with this pan. I really am in love with Good Cook Bakeware!

Dark Chocolate Pumpkin Fudge with Ginger Snap Crust
(PRINTABLE RECIPE)
Ingredients
2 cups ginger snap cookies, crushed
¼ cup butter, melted
2 cups granulated sugar
1 cup light brown sugar
¾ cup unsalted butter
5oz can evaporated milk
½ cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups dark chocolate chips
1 7 oz. jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract
Directions
1. Line 11x7 pan with parchment paper.
2. In food processor, process ginger snap cookies and butter until fully combined. Press into bottom of pan. Set aside.
3. In medium-large pot bring sugars, butter, evaporated milk and pumpkin, pumpkin pie spice to boil. Heat until mixture reaches 240 degrees. Remove from heat and add chocolate chips, marshmallow creme, pecans and vanilla extract - stirring until smooth.
4. Immediately pour fudge over Ginger Snap Crust, sprinkle with additional pecan chips if you have any additional. If there is too much fudge for your liking, put in two containers instead of the one.
5. Place in fridge for at least 4 hours - overnight is best.
6. Remove from pan and cut into 1”{ish} pieces. Keep in airtight container until completely devoured.

If you are looking for recipes and tips that will wow your kinfolk this winter, make sure to come join myself, Good Cook, TheFrugalMom and other Good Cook Kitchen Experts for the Ultimate Thanksgiving Twitter Party! {Monday, November 24, 2013 from 6:00pm to 7:00pm EST #ThanksgivingTips}

Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus
get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in
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