Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. spray a very small baking dish, either 8" x 4" for thick fudge or 8" x 8" for thinner fudge. mix pumpkin and brownie mix until smooth; batter will be thick. pour into prepared baking dish. drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool. bake for 30 to 40 minutes (approximately 30 minutes for an 8" x 4" pan and about 40 minutes for an 8" x 8" pan). it should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty). remove from oven; cover with foil; cool in fridge for several hours. let cool on the counter a little while so your baking dish doesn't shatter! cut into 18 pieces, 3x6.

Target recipe: combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers.