pumpkin pie peanut butter cups

sunday, november 24th

pumpkin pie reese's

so i've discovered chocolate-covered katie: the healthy dessert blog and it's bad news. well, it's great news because i love her recipes. it's bad news because i want to make and (more importantly) eat them every day, all day. this week's sunday baking recipe came from her site and it was a success. with it being the beginning of thanksgiving week, i thought it fitting to do another pumpkin dessert. this was unlike any i've tried and it was a nice change. homemade reese's cups really aren't that hard. i don't know why i haven't tried them before now. it's fun to play with the filling and cater it to a specific time of year or party. #myhubbybetterbeready to try all sorts of homemade reese's cups. this girl ain't gonna stop making them.

pumpkin pie peanut butter cups

melt 1 cup chocolate chips, melted

2 tbsp pumpkin puree (sweet potato would work, too.) 

2 tbsp peanut butter 

1/8 tsp cinnamon (and optional pinch pumpkin pie spice)

melt chocolate chips. 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 using refrigerated peanut butter, it’s best to heat before mixing). take liners from freezer and top each with filling (1 teaspoon in each of twelve, if using regular cupcake liners). cover with more chocolate, and freeze until solid. best if kept in refrigerator. 

**i ended up using 1 cup of melted chocolate chips just for the bottom of 12 regular sized cupcake liners. i melted another cup or so to put on top of the pumpkin/pb filling. i also used semi-sweet chocolate chips because that was all i had. milk chocolate would have been better im guessing.  i also wish i would have used my mini cupcake pan because my reese's turned out short and squatty. next time. 

(i changed a few things from the original recipe. click here if you want to see it.)