Chocolate Peanut Butter Pumpkins
Delightful no-bake treats combining rich chocolate and creamy peanut butter shaped into festive pumpkins.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes + 30 minutes chilling
- Yield: 12 pieces
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 300 g dark or milk chocolate (cut into small chunks)
- 100 g creamy peanut butter
- 50 g icing (powder) sugar
- 1 pinch smoked salt
Instructions
- Melt Chocolate: Fill a pot halfway with water and bring it to a simmer over low/medium heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water. Add 150 g of chocolate to the bowl and stir occasionally until melted. Remove from heat.
- Create Chocolate Shells: Spoon equal amounts of melted chocolate (around 1 tablespoon each) into pumpkin molds. Use the back of a spoon to spread the chocolate up the sides of the molds. Place them in the freezer for 15 minutes to set.
- Prepare the Filling: While the chocolate sets, combine the peanut butter, icing sugar, and smoked salt in a bowl. Mix until smooth and well incorporated.
- Fill the Molds: Remove the molds from the freezer. Spoon about 1 teaspoon of the peanut butter mixture into each mold. Smooth out the top as evenly as possible, then return the molds to the freezer for another 15 minutes.
- Top with Chocolate: Melt the remaining 150 g of chocolate using the same method. After 15 minutes, take the molds out and cover the peanut butter layer with the melted chocolate. Tap the molds gently on the countertop to ensure they are level. Freeze for 15 minutes until fully set.
- Enjoy: Once set, pop the Chocolate Peanut Butter Pumpkins out of the molds. Serve immediately or let them come to room temperature.
Notes
Use quality chocolate for the best flavor. Work quickly while molding and filling to avoid chocolate hardening prematurely.