Pumpkin Pie Peanut Butter Cups

(a.k.a. Pumpkin Reeses!)

    • 1/2 cup melted semi-sweet chocolate chips (50g)
    • 2 tbsp pumpkin puree (Sweet potato would work, too.) (30g)
    • 2 tbsp peanut butter (30g)
    • 1/8 tsp cinnamon (and optional pinch pumpkin pie spice)

Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but there are yummy ways to use the extra…)

***And a little tweak to the recipe (if you're not too keen on pumkin.) Simply change out the 2 TBS of pumkpin for another 2 TBS of Peanut Butter, and use vanilla extract instead of Cinnamon.

 

Enjoy!