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: in heavy saucepan combine evaporated milk, sugar, salt and butter. bring to a boil over moderate heat. boil 8 minutes, stirring constantly. remove from heat, add morsels. stir until morsels melt and mixture is smooth. spread into foil lined 9-inch pan. chill 30 minutes. in heavy saucepan, combine brown sugar, butter and corn syrup. stir until smooth. bring to a boil. remove from heat. add confectioners sugar and walnuts. stir until well blended. spread over peanut butter fudge layer. chill until firm (2 hours).