Chocolate Peanut Butter Pumpkins

I love Reeses Peanut Cups in all of its varying incarnations, but I think it’s lovely how they do special Reeses peanut butter for the holidays (eggs for Easter, pumpkins for Halloween and trees for Christmas.)  I bought this peanut butter egg from my favourite American candy shop Cybercandy and it was amazing.  So it made me consider whether I could make my own.  I mean, homemade peanut butter cups – how difficult could it be?

As a result, I decided to adapt these peanut butter eggs from Brown Eyed Baker into peanut butter pumpkins.  Perfect for when it’s out of season and you have a craving…

Peanut Butter Eggs (adapted from the Brown Eyed Baker)


1 cup creamy peanut butter

1/4 cup unsalted butter

1/4 cup light brown sugar

1 1/4 cup icing sugar

200g milk chocolate

2 tbsp vegetable shortening

Mix the peanut butter, brown sugar and the unsalted butter over medium heat.  Once the butter melts and the sugar dissolves in the mixture, take it off the heat and mix in the icing sugar.

Place it in the fridge for several hours, then roll it out.  Make sure you roll it quite thinly.  Using a pumpkin cookie cutter (mine is a bit big, so if you have a slightly smaller pumpkin cookie cutter, I would recommend it.)

Once you’ve cut all of the pumpkins, place it in the fridge again overnight.  The next day, melt the chocolate (placing in the microwave for 30 seconds at a time, then mixing to melt.)  Add the vegetable shortening and dip the pumpkins in the chocolate.

Yet again, place in the fridge for several hours to set.

When it’s set, you have some lovely pumpkin Reeses pumpkins, to be enjoyed (also make a lovely gift treat for Halloween and Thanksgiving!)  Enjoy.  Do any of you have recipes for your favourite seasonal candies?


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