Homemade Pumpkin Reese's Peanut Butter CupsKelsey Banfield
I adore a good Reese’s Peanut Butter Cup as much as the next person and am always quite pleased when they come out with holiday shapes. There is no particular reason why these are so much better, but I am pretty sure I like that there is a little more peanut butter in each one. They are just a little bit larger and tastier. In keeping with my homemade candy kick, this week I decided to make my own Reese’s Peanut Butter Cup Pumpkins. I’ve done this before with eggs for Easter. This time I used a cookie cutter to make the exact pumpkin shape I wanted. I was pleased with how easy it was. They were also quite large since I used a big cookie cutter. Make the filling and dipping it in the chocolate was a cinch and they tasted amazing. I think I’ll be making these again in the shape of ornaments this Christmas!
Homemade Pumpkin Reese’s Peanut Butter Cups
1 cup confectioners’ sugar
8 tablespoons smooth peanut butter
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
1/2 cup chocolate chips
1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.
2. Use your hands to pat the peanut butter mixture into a smooth sheet about 1/8-inch thick. Use a pumpkin shaped cookie cutter to cut out pumpkin shapes. Chill these on a sheet of wax paper for about one hour.
3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are completely coated. Line a plate with wax paper and allow the chocolate to cool and harden before eating.
For more fun eats, check out Babble’s 35 Spooktacular Halloween Recipes!