Reese's Peanut Butter Pumpkins start with molded chocolate that is stuffed with a creamy peanut butter filling. This easy no-bake Halloween treat is perfect for your Halloween party.
Yield: 28
Prep Time: 1 HOUR
Total Time: 1 HOUR
INGREDIENTS
1 1/2 cups peanut butter
2 sticks (1 cup) butter
1 lb (about 3 1/2 cups) powdered sugar
16 oz chocolate almond bark
INSTRUCTIONS
- Melt together in microwave peanut butter and 2 sticks butter. Add powdered sugar and mix well. Refrigerate at least 30 minutes.
- In a medium bowl, melt the chocolate almond bark.
- Use a basting brush to brush the chocolate all over the inside of pumpkin molds. Chill about 10 minutes.
- Brush another layer of chocolate into the pumpkin molds. Chill 10 minutes until chocolate is firm.
- Press peanut butter filling into the middle of the pumpkin molds. Leave about 1/8-inch of space at the top of the mold for the chocolate layer.
- Spoon melted chocolate to completely cover the peanut butter filling. Use a straight edge or the flat edge of a spatula to level off the chocolate. Ensure that peanut butter filling is completely covered.
- Place in refrigerator 15 minutes until set.
- When the chocolate has hardened, gently break away the excess chocolate around the edges of the mold then peel back the silicone mold to remove the chocolate-covered pumpkin.
RECOMMENDED PRODUCTS
Nutrition Information: YIELD: 28 SERVING SIZE: 1
Amount Per Serving: CALORIES: 178TOTAL FAT: 15gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 0mgSODIUM: 68mgCARBOHYDRATES: 8gFIBER: 3gSUGAR: 2gPROTEIN: 6g
Nutrition Information Provided For Educational and Informational Purposes Only.
I’m calling these peanut butter pumpkins, but they can really be made in any festive shape!
The shape of your treats are based on the molds that you choose.
We got some Jack-O’-Lanterns and some ghosts and bats and skeletons and all the fun things.
The Halloween molds are the cutest part of this recipe!
There are so many options out these for Halloween-themed molds.
We picked one silicone mold with Jack-O’-Lanterns and another one with black cats, bats, skeletons, and cute little pumpkins.
I recommend getting a silicone mold, not a hard plastic one.
The silicone molds have the advantage when you’re working with chocolate because they’re flexible.
The flexibility helps you when it’s time to remove the Halloween treats.
HALLOWEEN SILICONE MOLDS
I’m linking to some cute molds on Amazon, but you can also find them at your local craft store sometimes.
The shapes on the molds that I used were about 2 inches wide by 2 inches tall.
Some of them were a bit bigger than this, but that should give you a rough idea of the size.
This is a good size to use for chocolates, particularly chocolate that is stuffed with a yummy filling.
It leaves plenty of room for the filling.
KEY TO SUCCESS #2 – PAINT ON THAT YUMMY CHOCOLATE
Now that you’ve got your molds picked out, it’s time to paint on the chocolate layer.
In a microwave-safe bowl, melt the chocolate almond bark.
Read the instructions on the package of almond bark, but you’ll usually heat it on high for 1 minute then stir well.
Then heat in 30-second intervals until the chocolate is fully melted and smooth.
Be sure to get the chocolate all the way up the sides of the wells in the mold.
It’s okay if some chocolate pools in the bottom of the mold. It’s not a bad thing to have the chocolate a little thicker in some places.
Place the chocolate-coated mold in the refrigerator for 5-10 minutes to allow the chocolate to harden.
When the chocolate is firm, remove the mold from the refrigerator and put another coat of chocolate in the mold.
Be sure to fill in any bare spots. It’s critical to cover the entire inside of the mold with chocolate.
Keep painting on the chocolate until every bit is covered.
Place the mold back into the refrigerator until the chocolate is firm before adding the peanut butter filling.
KEY TO SUCCESS #3 – STUFF THEM WITH PEANUT BUTTER FILLING
The peanut butter filling in these cute Halloween Pumpkins is made with peanut butter, butter, and powdered sugar.
Melt the peanut butter and butter in the microwave then add in the powdered sugar. Stir the peanut butter mixture until it’s smooth.
I use my hand mixer to whip up the peanut butter filling, but you can use a spoon or spatula if you prefer.
Once the peanut butter mixture is smooth, put it into the refrigerator for 20 minutes or so until it firms up.
You don’t want the peanut butter filling to be cold because it will be too firm to work with.
But the peanut butter filling cannot be hot or it will melt your chocolate.
I use my hand to press the peanut butter filling into the molds.
If I’m making these treats for other people besides my family, I will wear rubber gloves just to be safe.
Leave a bit of room on top of the peanut butter filling so that you can add the chocolate layer.
I’d say you need only about a 1/16 of an inch of space, but that’s nearly impossible to measure.
If in doubt, leave more room than you think you need. A little extra chocolate never hurt anyone.
Spoon some additional melted chocolate on the top of each mold to seal off your little Halloween treats.
Finally, use a straight edge or the edge of a large spatula to scrape off the excess chocolate.
You want to have a smooth bottom to your treats.
You will have some extra chocolate on your mold around your shapes, but it should not be super thick.
Next, peel the mold away from the chocolate shapes.
You can use a sharp knife to trim any excess bits of chocolate if needed.
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