Move over Reese Cups! These homemade pumpkin shaped peanut butter chocolate cups are super easy and perfect for an oh so festive dessert.
True story, I bought a bag of the dark chocolate peanut butter cups from Trader Joe’s for our honeymoon. Pretty sure that picture still exists on our Instagram from 3 years ago.
Second true story. Whenever I travel for work, I buy a bag of Justin’s dark chocolate peanut butter cups. I’m definitely the best travel buddy because of this.
I have a serious love for peanut butter chocolate cups and these homemade pumpkin shaped ones are no exception.
How to make the best peanut butter and chocolate cups.
First of all, they are SO easy. Second of all, since you are controlling them – you can make your peanut butter to chocolate ratio as big or small as you’d like. I’m a big reese peanut butter egg kind of call so I like a little bit more peanut butter than chocolate.
I used to be so intimidated by recipes like this but it’s honestly such a forgiving recipe and people will be so impressed because they are just so darn cute.
You’ll make these cute little chocolate candies in three steps using my new favorite kitchen tool, pumpkin candy molds. Why did it take me so long to realize how awesome silicone candy molds are?!
We obviously made pumpkin chocolate peanut butter cups but here are a few other candy molds you can use with the same recipe.
Also, these would be SUPER cute to top on chocolate peanut butter cupcakes!
Tools and ingredients to make the best peanut butter chocolate cups.
- Silicone Pumpkin Candy Molds. These are my new favorite kitchen tool. I’m seriously going to order them in every shape. Sorry not sorry friends and family that you’ll be getting all the homemade shaped candies this year.
- Quality Chocolate Bar. I’ve used MANY chocolate bars in my life and these are my three favorites. I’m definitely more of a dark chocolate fan and these are top notch.
- Cookie Scoop. This is my favorite cookie scoop. You definitely will need this when spooning the chocolate and peanut butter into the molds.
A few of our other favorite chocolate recipes on The Beard and The Baker.
- Chewy Chocolate Chip Cookies. When you just need a handful of cookies to get your chocolate fix, this recipe will hit the spot.
- PB & J Cupcakes. These are probably my most favorite cupcake on our blog. The peanut butter frosting is perfection and the dollop of jam on the inside is everything.
Don’t forget to tag us on social with #beardandbaker when you make this recipe!
Pumpkin (Shaped) Chocolate Peanut Butter Cups
Ingredients
- 16 oz milk or dark chocolate bar chopped
- 1/2 – 3/4 cup creamy peanut butter
- 2 Tablespoons butter softened
- 1/4 – 1/2 cup powdered sugar
Instructions
- Make space in your freezer for a baking sheet. Line baking sheet with parchment paper or paper towels, it's just for spills. Set aside. Place your candy molds on the lined baking sheet.
- Melt your chopped chocolate bar using a double boiler. I don't recommend using a microwave to melt chocolate because it changes the texture and can get tough.
- Using a small cookie scoop or teaspoon, drizzle melted chocolate into your candy molds. You should fill it up about 1/4 – 1/3 the way full. Again, depending on your peanut butter to chocolate ratio preference.
- Once you fill all your molds, bang the cookie sheet on the counter 5-10 times until all chocolate is flat in the mold. Place in freezer for 15 minutes.
- While chocolate is chilling, prepare peanut butter filling. In a stand mixer or using a hand mixer, add peanut butter, butter, and powdered sugar into a bowl and blend until combined. Add more peanut butter or more powdered sugar depending on flavor preference.
- Remove candy molds from freezer and add the peanut butter filling using a cookie scoop or teaspoon. You want to fill it to about 3/4 so you have room to top with more chocolate. Again, bang the cookie sheet on the counter 5-10 times until peanut butter has leveled off. Place in freezer for another 15 minutes.
- Remove from freezer and then fill the cups with remaining chocolate. If your chocolate isn't melted enough, just toss back on the double boiler for another minute or two to melt again. Once candy molds are filled, use a knife or offset spatula to smooth out. It's okay if it gets a little messy. Then, bang on the counter again until everything is level. Place in freezer one last time for at least 15 minutes.
- Remove from candy molds and enjoy at room temperature or store in a baggie to keep in the freezer and enjoy nice and chilly!
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