* 1 15.25 oz box white cake mix * 1 15 oz can pumpkin purée (not flavored pumpkin pie filling) * 3 large eggs, room temperature * ⅓ cup veggie oil * 1 tbsp pumpkin pie spice * ½ tsp table salt * 2 tsp vanilla optional
*For fudge filling:*
* 8 oz dark baker’s chocolate, chopped or dark chocolate chips * 4 tbsp unsalted butter, cubed * 1 14 oz can sweetened condensed milk (may not use whole can, see notes) * 1 tsp vanilla, optional
**Instructions**
1. Preheat oven to 350 F and grease a 9×13 inch baking pan. 2. In a large bowl combine the pumpkin purée, eggs, veggie oil, and 2 tsp vanilla. Gently mix with a silicon spatula or large spoon until the mixture is fully combined. 3. To the bowl, add the white cake mix, salt, and pumpkin pie spice. Try to break up any clumps in the cake mix bag before adding it to the mix (or sift it in if desired). Mix until everything is fully incorporated, but don’t over mix. Set aside. 4. To make the fudge filling you can either use a double boiler, or the microwave method (easy and what I recommend). In a microwave safe bowl, combine the chocolate, butter, sweetened condensed milk, and 1 tsp vanilla. Gently melt the mixture in the microwave, stopping every ~30 seconds to mix, until the chocolate is fully melted, and the mixture is fully incorporated. [Optional modification – even with dark chocolate, the fudge will still be a bit sweet. If you want a richer, semi-sweet fudge, do not use the full can of sweetened condensed milk. Instead, use ½ to ¾ of the can as desired.] 5. Add ½ of the pumpkin batter to the bottom of the greased 9×13 pan in an even layer. Top with the fudge in an even layer, then add the remaining pumpkin batter in non-uniform dollops on top, covering most of the fudge but leaving some peeking through. 6. Bake in the preheated oven for 20-25 minutes, until the top has browned slightly, and a toothpick inserted near the center comes up clean of pumpkin batter. 7. Allow the bars to cool completely in the pan, then slice into small pieces (this recipe is very rich, so don’t cut them too large, I recommend 5×6, so 30 pieces). Store cut bars in an airtight container in the fridge or at room temp.
**Notes:**
* Even when using dark chocolate, the fudge will still be a bit sweet due to the sweetened condensed milk. If desired, you can use less of the condensed milk, which will result in a richer, true semi-sweet fudge. Anywhere between ½ to ¾ of the can should work well for this! * 185 calories per bar
**If you make this recipe, I’d love to hear your feedback in the comments!**
1 Comment
# Easy Fudge Filled Pumpkin Bars
Time: 15 mins hands on, 40 mins total
Makes: 30 bars (cut 5×6 in 9×13″ pan)
Original recipe: [https://craftycookbook.com/easy-fudge-filled-pumpkin-bars/](https://craftycookbook.com/easy-fudge-filled-pumpkin-bars/)
**Ingredients**
*For pumpkin bar batter:*
* 1 15.25 oz box white cake mix
* 1 15 oz can pumpkin purée (not flavored pumpkin pie filling)
* 3 large eggs, room temperature
* ⅓ cup veggie oil
* 1 tbsp pumpkin pie spice
* ½ tsp table salt
* 2 tsp vanilla optional
*For fudge filling:*
* 8 oz dark baker’s chocolate, chopped or dark chocolate chips
* 4 tbsp unsalted butter, cubed
* 1 14 oz can sweetened condensed milk (may not use whole can, see notes)
* 1 tsp vanilla, optional
**Instructions**
1. Preheat oven to 350 F and grease a 9×13 inch baking pan.
2. In a large bowl combine the pumpkin purée, eggs, veggie oil, and 2 tsp vanilla. Gently mix with a silicon spatula or large spoon until the mixture is fully combined.
3. To the bowl, add the white cake mix, salt, and pumpkin pie spice. Try to break up any clumps in the cake mix bag before adding it to the mix (or sift it in if desired). Mix until everything is fully incorporated, but don’t over mix. Set aside.
4. To make the fudge filling you can either use a double boiler, or the microwave method (easy and what I recommend). In a microwave safe bowl, combine the chocolate, butter, sweetened condensed milk, and 1 tsp vanilla. Gently melt the mixture in the microwave, stopping every ~30 seconds to mix, until the chocolate is fully melted, and the mixture is fully incorporated. [Optional modification – even with dark chocolate, the fudge will still be a bit sweet. If you want a richer, semi-sweet fudge, do not use the full can of sweetened condensed milk. Instead, use ½ to ¾ of the can as desired.]
5. Add ½ of the pumpkin batter to the bottom of the greased 9×13 pan in an even layer. Top with the fudge in an even layer, then add the remaining pumpkin batter in non-uniform dollops on top, covering most of the fudge but leaving some peeking through.
6. Bake in the preheated oven for 20-25 minutes, until the top has browned slightly, and a toothpick inserted near the center comes up clean of pumpkin batter.
7. Allow the bars to cool completely in the pan, then slice into small pieces (this recipe is very rich, so don’t cut them too large, I recommend 5×6, so 30 pieces). Store cut bars in an airtight container in the fridge or at room temp.
**Notes:**
* Even when using dark chocolate, the fudge will still be a bit sweet due to the sweetened condensed milk. If desired, you can use less of the condensed milk, which will result in a richer, true semi-sweet fudge. Anywhere between ½ to ¾ of the can should work well for this!
* 185 calories per bar
**If you make this recipe, I’d love to hear your feedback in the comments!**