Chocolate Peanut Butter Pumpkins

Products Used

Ingredients

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.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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