Friday, November 30, 2012

Dessert: Pumpkin Peanut Butter Cups

Inspired by Chocolate Covered Katie's Pumpkin Pie Peanut Butter Cups, but not liking the result of making hers here is my own version of Pumpkin Peanut Butter Cups. By the way, now that I know the basics of how to make homemade peanut butter cups (and it isn't hard), I will be making them to my heart's delight!

12 oz semi-sweet chocolate (or your favorite chocolate)

For filling:
1/4 cup canned pumpkin
1/4 cup brown sugar
1/4 cup peanut butter
1/4 teaspoon vanilla extract


  1. Melt 12 oz chocolate over water. Fill only the very bottom of 12 lined cupcake pans with melted chocolate. Freeze 8-10 minutes. 
  2. Meanwhile, mix together remaining filling ingredients. Scoop evenly into the chocolate bottoms, leaving room at the edges. 
  3. Cover with more chocolate and freeze until solid.
  4. Keep frozen, as with Reese's (R) Peanut Butter Cups, these are best that way.

Other details:

  • Use the chocolate you like most. You can sweeten the chocolate with a little sugar or other sweetener. A liquid sweetener, such as maple syrup or agave is acceptable. Add 1 tablespoon at a time. Watch the chocolate's consistency.
  • If the filling looks familiar, it's from Peanut Butter Pumpkin Dip.

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