Pumpkin Caramel Peanut Butter Cups
I'll admit, what most people make fun of me for - my favorite Halloween candy is Dots. Everyone's immediate reaction is, "the old man gum drops?," in total shock, some disgust, and definite judgement. It's true. When I'm having a hormonal moment, my partner brings home Dots as a surprise treat - not a box of chocolates. Now, I'm not setting out to make Dots nor do I have the desire or patience. Just bring me a box of Dots and we'll call it a day. No, I'm making my second favorite Halloween candy (sort of, I'll admit Good & Plenty is really a close second. Yes, my grandma taste buds love licorice) - peanut butter cups. But as every other Basic B out there, I'm on the Pumpkin Train, and I'm not getting off any time soon. So, picture it: pumpkin pie, peanut butter, and gooey caramel sandwiched inside a chocolate shell, and it all collapses as you take that perfect bite. Basic or not, you need this, and you know it.
Makes: 30
Prep Time: 20 mins
Cook Time: 20 mins
Freeze Time: 20 mins
Total Time: 1 hour
Tools Needed: Silicone PB Cup Mold (1.4 inch diameter x 1 inch deep). The one I used is linked here.
Ingredients:
20 oz milk chocolate chips
4 tsp coconut oil
1/4 cup peanut butter
1/4 cup pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
4 tsp pure vanilla extract
4 tsp honey
2 pinches salt
1/4 cup caramel sauce
Additional salt for topping
Directions:
In a medium bowl, combine peanut butter, pumpkin puree, cinnamon, nutmeg, pure vanilla extract, honey, and salt. Taste, adjust flavors if needed, and set aside.
Place 1/4 cup caramel sauce in a separate bowl and set aside.
In a microwave safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, mixing in-between, until the chocolate is fully melted.
To prepare the cups, fill the cups one-at-a-time half way with the chocolate mixture, spreading the chocolate up the sides and up to the rim. Add 1/4 - 1/2 tsp caramel (it helps to have it in a squeeze bottle). Add about 1/2 tsp of the pumpkin mixture. Cover the rest of the way in chocolate, sealing the top to the edges. Sprinkle in a pinch of salt and repeat this process until all cups are filled.
Place in the freezer for at least 20-minutes before enjoying. Store in the refrigerator.
