Chocolate Covered Peanut Butter Pumpkins

If I had to pick my single favorite candy, it would be impossible. But, if I could pick a top 3 without distinguishing among them it would be (in no particular order) peanut m&ms; crunchie bars; and Reese's peanut butter cups. I can't image making the first two at home (though I suppose it would be possible ...), so when I saw this post, I knew I had to give homemade Reese's cups a try. Yum!


I decided to make pumpkins and owls (could they be any cuter?), but you could do any fun shape you have. They are no-bake, so the hardest part is melting the chocolate and dipping the shapes inside. Next time I won't roll the dough out as thin because, even though I froze them, the pumpkins went a little limp when dunked in the melted chocolate and it was admittedly a little frustrating.


Chocolate Covered Peanut Butter Pumpkins (adapted, barely, from miss make)

1 cup creamy peanut butter
1/4 cup butter, softened
2 cups confectioner's sugar

1/2 bag semi-sweet chocolate
2 tbsp butter
1 tbsp milk or half & half

1. Mix together peanut butter, butter, and confectioner's sugar until fully combined.

2. Roll the dough to between 1/4 - 1/2 inch thickness. Cut shapes and re-roll dough as needed.

3. Place shapes in the freezer. In a double-boiler, melt the chocolate and stir in butter and milk. Using a fork, dip the peanut butter shapes until coated and place on parchment paper to harden.