Right off I'm going to say part of me wishes I didn't make these. I have absolutely no self control around the holiday times when Reese's sells their peanut butter eggs, trees, hearts, and pumpkins. It's a problem. So, obviously I am taking a big risk learning how to make them in my own house. But I did. And they taste perfect. And I'm sure I'm going to regret this day!
I found this recipe here and restrained myself as long as I could from giving it a try. They are so simple you may or may not want to make them yourself. It all depends on whether or not YOU have self control to stop at just one, or two, or....you get the idea.
Reese's Peanut Butter Pumpkins
1 cup creamy peanut butter (I used Reese's Peanut Butter)
1/4 cup melted butter
2 cups powdered sugar
1-2 tablespoons milk
1 1/2 cups of melting chocolate
Mix together the peanut butter, sugar and butter. If the mixture is too thick, add the 1-2 tablespoons of milk. The texture should be stiff but pliable, like Play-Doh. Place the mixture onto a flat surface and spread evenly until is the thickness you desire.
Next, use a cookie cutter or mold your own shapes to dip into chocolate. I did not have a small pumpkin cutter, so I used a small Christmas ornament cutter, which I then shaped into a pumpkin myself. While I was at it, I cut out a few trees to see how they would look.
Also, I could not help but use my small Buffalo cookie cutter to make some Buffalo's. I love representing my home! Once you cut out your shapes (continue remolding the scraps until you have used all of the peanut butter mixture. I also made some ball shapes to make a truffly version.), place them in the freezer for about 10-15 minutes. Use a toothpick stuck in the side of your shape to dip them into melted chocolate. I used Merkins melting milk chocolate wafers. Melt them in a microwaveable bowl for 30 second intervals on Power Level 2 until all chocolate is melted smooth.
After letting the excess chocolate drip off, place the dipped shape onto waxed paper and remove the toothpick. Dab a bit of chocolate onto the hole where the toothpick was. I made the mistake of placing my shapes on a baking rack. I do not advise this, as my shapes stuck to the rack and were not only difficult to remove, but also many of them tore. The ones I placed on waxed paper had excess chocolate melted around the edges, but they came off the paper with no problem and held their shape wonderfully.
How GREAT are these??!! And they taste so, so, so delicious! Really, in a blindfolded taste test I would not be able to tell the difference between these and the real thing. See, this is a problem. Give them a try yourself, you won't regret it. Or, you might!