Wednesday, September 21, 2011

Make Your Own Reese's Pumpkins


I'm a sucker for hyped-up seasonal food.

Cadbury eggs? Yes please. Peppermint ice cream? So exciting. Pumpkin spice anything? Sign me up.

So when you take a Reese's peanut butter cup, a divine creation that I firmly believe was tossed down to feeble mankind from the golden clouds of Mt. Olympus, and you add the word seasonal, well then, you have yourself a little nugget of heaven.



I think the Reese's egg is my favorite seasonal Reese's, but a close second is the Reese's pumpkin. [Yes I KNOW it's all the same stuff, just in different shapes. But some are just better, ok?!?] So of course I thought I'd try making them.


It's really very easy. For any Ohioans/midwesterners/southerners out there, the recipe is the same for making buckeyes or peanut butter balls. So if you already have a favorite tried-and-true recipe, you can use that one.

First you mix up the simple three-ingredient peanut butter dough, roll it out to a generous 1/4" thickness, and cut out your pumpkin shapes with a cookie cutter. I found these great mini autumn cookie cutters at Sur la Table that were the perfect size.


Stick your pumpkins in the freezer for twenty minutes. Then melt your chocolate and give them a nice dunk.


I wish I was that pumpkin.


Lay them out on a parchment lined baking sheet until they cool and set up. Put them in the fridge to speed up the process. And there you go! Homemade chocolate peanut butter pumpkins.


Homemade Chocolate Peanut Butter Pumpkins
Ingredients:
1 cup creamy peanut butter
1/4 cup butter, softened
2 cups unsifted powdered sugar
1 11.5 oz bag semisweet chocolate chips
1 tbsp shortening

1. In a large bowl mix together peanut butter, butter and powdered sugar. You'll probably have to use your hands.
2. Roll dough out on a parchment lined surface to a generous 1/4" thickness. Using a small cookie cutter, cut out your pumpkins. Reroll scraps and cut again.
3. Place cut pumpkins in the freezer. Meanwhile in a double boiler melt chocolate and shortening until smooth and liquidy.
4. Using a fork, dunk each frozen pumpkin in the chocolate, shaking off the excess. Place pumpkins on a parchment or wax paper lined baking sheet and refrigerate until set.

30 comments:

  1. These are amazing looking! The bad part, though, is that I know if I made a batch, I wouldn't hand out any to trick-or-treaters; I'd eat them all myself. But heck, who can blame me? ;)

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  2. @carolyn that's definitely a possibility! :]

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  3. These are pretty freaking adorable. I was planning on making shaped peppermint patties but now I think I have to add these to the list, too. Now all I need is to find a cookie cutter.

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  4. i just went .... when i read the recipe... 'cause i know no matter how evil it is, it sure tastes EVIL AWESOME! tempting...

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  5. I think the seasonal Reese's are better than the traditional, because the chocolate to pb ratio is different. Yum! Thanks for sharing. Great idea!

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  6. Shoot, Im just a sucker for anything that has peanut butter in it…Looooove these!

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  7. thanks everyone!

    @jesica - i know, SO evil. but you just have to not think about it...and love it for what it is...which is YUMMMYYYYYYYYY.

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  8. Beautiful!! I just to know your blog today and I like it!! I´ll follow your clue :D
    Very original and positive post!!
    Kisses from Madrid ♥ ♥

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  9. That's so clever! I love reese's pumpkins, now I can make my own anytime I want!

    http://chicgeekery.blogspot.com/

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  10. Ok. I just clicked a link from FB and got here and now I can't get out! I am literally scheming about how to make these tonight post-work and bring them in for co-workers tomorrow. (Alternative: eat them all myself.)

    Awesome blog, very excited to see so many cool projects on here!! :)

    xo Jen

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  11. Just so you know, if we ever met in real life, I think we would be bestest friends!!! I too love anything pumpkin shaped, and I flippin LOVE peanut butter.
    :)

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  12. drat I thought there literally was pumkin to spice things up! anyone have a clue on how to infuse some pumkin into the peanut butter or substitute it altogether???? :)

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  13. you could probably mix a little canned pumpkin puree and some cinnamon if you wanted to. i would start with 1/4 cup pumpkin and then see what the consistency was, then add more if you thought you could.

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  14. I would love to make this, but I do not use shortening. Is there an alternative?

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  15. angela, the shortening is just to make the chocolate a a little more liquid and drip off the sides of the pumpkins to make a nice smooth surface. You could leave it out, your chocolate that you dip in would just be a little thicker. you could try mixing in a little bit of milk or cream instead. or you could use candy melts from michael's or a baking shop that are specifically formulated for melting and dipping.

    hope that helps! :]

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  16. Devon,
    Thank you. I am going to try these next week.

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  17. I saw this tweeted from homepodge--what a great idea and a big "doh" for not occurring to me, ever!

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  18. Tried making these this evening and had a TERRIBLE time with the dipping. Our's definitely did not come out as smooth and nice looking as yours! Actually, they're almost un-usable! While we won't be serving them at my husband's office tomorrow (just a Friday treat), they taste delish! Will definitely be trying this again with a new dipping technique. (I should add, this is not the first time I've had trouble dipping...cake pops, anyone?)

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  19. so sorry to hear you had trouble with the chocolate! I've found the key is to keep it nice and hot so that it's as liquid as possible. or you could try candy melts instead of chocolate.

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  20. These were a big hit! I used dark chocolate and drizzled them with orange candy melts for Halloween. Yum!

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  21. oh good idea with the orange candy melts!

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  22. Totally, completely, 100% agree that the Reese's eggs are the best ones. They're just DIFFERENT, okay!? ;)

    Thanks for this treat... from a grateful central Ohio gal!!

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  23. Made these last night and have to say... too much butter! They tasted ultra buttery, but I think they'd be divine if the amount of butter were cut in half.

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  24. My favorite treat on any holiday!!! I can't wait to try my hand at making them...thanks for the recipe and idea! Just found your blog and LOVE it (adding to my favorites now)!

    xo-kelly

    www.belovelynow.com

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  25. I made a samll-ish batch of these last weekend and they are yummeh!! I was going to take a few to work but I don't think I'll have any left soon!

    I did a brief blog here http://thecataloguer.wordpress.com/2011/10/27/diy-reeses/ ‎...if you care at all :)

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  26. Here via ZOMG Candy. I had trouble dipping too. They don't look like pumpkins, really--more like peanut butter blobs. They taste great, though, so I'm bringing them to the party anyway. As far as I'm concerned, they're peanut butter bonbons. So there. (NB: I also got chunky peanut butter by mistake. I used it anyway, and it worked really well.)

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  27. the key to dipping them is getting the chocolate nice and warm. What i do, I put the bits in my crockpot, (you can find the small ones at walmart for $5.00) add the shortening, and you have to baby the chocolate, mixing often, on high, until it starts to melt, turn it down to low, still mixing often, and then leave it on low while dipping. Using two forks to coat, it is very easy once you get into the swing of things!

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