Pumpkin Peanut Butter Cups

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INGREDIENTS

10 oz. (283 g) of milk chocolate melting wafers

1/4 cup (68 g) of creamy peanut butter

1/4 cup (61 g) of pumpkin pie filling

SUPPLIES

A silicone mold

A mixing bowl

A spatula

DIRECTIONS

Melt the wafers according to the package directions.

Place a small amount of chocolate in each mold cavity, using a spoon to push the chocolate up the sides until the entire cavity is coated.

Be careful here. Too little chocolate, and the candy will collapse when you pick it up. Too much and you won’t have room for the filling.

Place the mold in the refrigerator while you make the filling.

Add the peanut butter and pumpkin pie filling to a mixing bowl and mix until fully combined.

I suppose you could use pureed pumpkin and add your own spices, but this is way more convenient.

Remove the mold from the refrigerator and place a small amount of filling in each cavity.

Use the back of a wet spoon to smooth out the filling, leaving room for the final layer of chocolate.

Remelt the chocolate if necessary, then add a small amount to each cavity, making sure the filling is covered and the chocolate is level with the top of the cavity.

Tap the sides of the mold to help the chocolate settle evenly. Return the mold to the refrigerator for about 5 minutes, until the chocolate is completely set, then carefully remove the candy from the mold.

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