With the air getting colder and the spirit of the holidays in the air, it’s difficult to not indulge in some festive treats. This holiday season, try satisfying your sweet tooth with chocolate pumpkin peanut butter fudge–the ultimate guilty pleasure for all you chocolate lovers of the world.

WARNING: THIS RECIPE SHOULD NOT BE MADE BY OR SERVED TO THOSE WITH NUT ALLERGIES.

Ingredients:

1 can (14-oz) sweetened condensed milk, divided
1-1/3 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 tablespoon Canola oil
1/2 cup pumpkin puree
1/2 cup smooth peanut butter
1/4 teaspoon pumpkin pie spice
1/3 cup chopped pecans

Directions:

• Line an 8×8 pan with foil; grease with cooking spray and set aside.
• In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.
• Microwave on high for 1 minute; stir and put back in the microwave, stirring every 30 seconds until completely melted (about 1 minute or so).
• Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.
• In a microwave-safe dish combine white chocolate chips and Canola oil; melt on high for 1 minute.
• Remove from microwave and stir; put back in the microwave, stirring every 30 seconds until almost all chips are melted.
• Remove from microwave and stir in the rest of sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.
• Pour over previously prepared chocolate layer and spread evenly using an offset spatula, and sprinkle with chopped pecans
• Refrigerate for 2 hours (or until firm) and serve immediately.