Copycat Reese's Pumpkins
Equipment
- Pumpkin Cookie Cutter
Ingredients
- 1 cup and 2 tbsp Peanut butter
- 1 cup Powdered sugar
- 2 teaspoon Vanilla extract
- Ghirardelli melting chocolate
Instructions
- Mix up the peanut butter, powdered sugar, and vanilla in a bowl and put it on a piece of parchment paper. I flattened the peanut butter mixture with my hand and popped it in the freezer for one hour.
- After one hour, use your pumpkin cookie cutter to make the shape. On the stovetop or microwave, start melting your chocolate.
- Use a fork to dunk the Reese's pumpkins in and make sure it's fully coated in chocolate.
- Let the pumpkins dry on a piece of parchment paper or put the parchment paper back in the freezer for a few minutes so the chocolate hardens.
- Enjoy the Reese's pumpkins when the chocolate is set!
Notes
*Make sure you freeze the flattened peanut butter mixture for an hour before shaping. DO NOT skip this step. It's necessary so you can dip the pumpkins in the melting chocolate.