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  • Writer's pictureLexi Mestas

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.


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


  1. 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.

  2. Place 1/4 cup caramel sauce in a separate bowl and set aside.

  3. 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.

  4. 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.

  5. Place in the freezer for at least 20-minutes before enjoying. Store in the refrigerator.

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