Chocolate Peanut Butter Pumpkins

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

Yield:

30 (2 in.) peanut butter pumpkins

Plan for:

Cool 1.5 hours

Year after year, survey after survey, peanut butter and chocolate consistently ranks as everyone's most favorite candy combo. We've taken these two favorites and turned them into a Halloween/Fall themed treat. Chocolate Peanut Butter Pumpkins have a dark chocolate shell and a sweet, peanut buttery center.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup smooth peanut butter
2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla extract
16 ounces melting chocolate candy coating
Small pumpkin cookie cutter

Directions

In a medium saucepan, melt butter and peanut butter together over medium heat.
Once butter and peanut butter mixture is melted, pour into a medium bowl and stir in vanilla.
Stir in powdered sugar until well combined. Remove from bowl and place on counter to knead together if needed.
Refrigerate for 30 minutes.
Remove from refrigerator and dump peanut butter mixture onto a flat surface.
Working with small sections at a time, use warmth from your hands to soften a bit of peanut butter mixture and press flat. If mixture is crumbly, work it with your hands until it warms a bit and comes together.
Use small pumpkin cookie cutter to cut out peanut butter pumpkins.
Place pumpkins on a plate and place in freezer for one hour.
Melt chocolate candy coating according to package directions.
Carefully, but quickly, dip each pumpkin into chocolate candy coating. The easiest way to dip them is to use a toothpick to dip each peanut butter pumpkin into the chocolate. Tap off excess chocolate and lay on a flat surface to harden. (NOTE: Make sure pumpkins are cold before dipping. If undipped pumpkins start to get to warm stick them back into freezer to harden a bit.)
Store in an airtight container at room temperature or in refrigerator.