Monday, August 15, 2016

Pumpkin Pie Peanut Butter Cups

Move over peanut butter cups, fall is almost here and that means pumpkin is taking over!
Pumpkin Pie Peanut Butter Cups // Move over peanut butter cups, fall is almost here and that means pumpkin is taking over! #recipe #pumpkin #candy #Reeses

That moment of panic when you realize that you signed up for the reveal day for the month and even pinned lots of recipes to try from your assigned blog and then didn't make anything...ACK! That was me this month. As some of y'all may know, I am the head honcho for the Secret Recipe Club. I do up all the assignments and am in charge of Group C (the group I am in), so I should be paying attention to what I am doing in the club. Whoops!

I was assigned to Sarah's blog, The Pajama Chef, this month and I picked out some really good recipes that I wanted to make. Sarah is a married mom to a sweet little boy and resides in Nashville (hi, neighbor to the west!). She has three kitties and loves to run and read!

I really wanted to make her Pretzel Rolls and that was actually my plan to begin with, but because I failed at remembering that I had recipes to make that I had picked out I went with the recipe that I had all the ingredients on hand for: Pumpkin Pie Peanut Butter Cups. I'm not too bummed about this because they were amazing, easy, and I loved them. I love Reese's, but adding pumpkin is just genius.

Some other recipes I had saved on my secret Pinterest board: Aunt Charlotte's Tex Mex Corn, The Best Egg Salad I've Ever Had, The Bestest Pizza Sauce Ever (I have never made my own and she says it isn't too tomato-y which makes me hopeful!), 1970s Style Tacos, Pumpkin Cheesecake with Pecan Praline Sauce, Coffee Blondies, Chewy Peanut Butter Brownies, and Healthy Crumb-Topped Zucchini Bread.
What you need:
  • 4 Tbsp. creamy peanut butter
  • 4 Tbsp. pumpkin puree (not pumpkin pie filling)
  • 1 1/2 Tbsp. honey (or maple syrup or agave)
  • 1/4 tsp. pumpkin pie spice
  • 1 bag (11.5 oz) milk chocolate chips
  1. Melt half the bag of chocolate chips in a double boiler (or in the microwave).
  2. Meanwhile, mix together peanut butter and pumpkin in a bowl. Add honey and pumpkin pie spice and stir.
  3. Take 10 silcone muffin liners and place 1/2 Tbsp of melted chocolate into each.
  4. Top with 1 Tbsp. of the pumpkin peanut butter mixture. Press gently to flatten.
  5. Melt the remaining chocolate chips and top each layer of pumpkin with enough chocolate to cover it. I did 1/2 Tbsp. to start out with and then divided the rest of the chocolate up between the cups with what needed more.
  6. Freeze for 30 to 40 minutes then move to the fridge until ready to eat.

Recipe from The Pajama Chef


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