Looking for a Halloween treat that’s easy to make, not super scary, and reminiscent of those peanut butter cups that you can get at the store? If that’s the case, these are perfect for you! They look more complicated than they actually are, and the most difficult part is waiting for them to free, and the only thing that difficult about that is that you’ll want want to eat them the moment you start putting them together. Trust me, though–it’ll be worth the wait!
What You Need
- 1 1/2 cups milk chocolate chips
- 1 cupsalted butter
- 1 cup peanut butter
- 4 graham cracker sheets
- 2 cups sugar
- 1 1/4 cup peanut butter chips
- Chocolate mold to create bars
How You Do It
- In a microwave, melt chocolate chips 30 seconds at a time, stirring in between, until chocolate is smooth.
- Pour melted chocolate into molds, paying special attention to sides. Make sure there are no holes. When finished, stick in freezer for at least 15 minutes.
- While chocolate is freezing, crush graham crackers and set aside.
- Begin to make the filling by melting butter on the stove.
- Once melted, keep pot on stove and add in the peanut butter. Stir until smooth.
- Remove pot from stove. Add the sugar and graham cracker crumbs.
- Pull mold out of the freezer and fill with peanut butter filling, making sure that edges are filled. When finished, return to freezer for at least 15 minutes.
- While bars are in freezer, melt peanut butter chips.
- Pour over bars, making sure to fill all the way. When done, place back in freezer for at least 15 minutes.
- When the bars are set, remove from freezer and pop out of mold. Flip over so that the chocolate is on the top and drizzle with the remaining peanut butter.
That’s it! These are so simple but taste amazing.
Not to mention, look at how beautiful. I love the contrast of the peanut butter against the chocolate.
Seriously. If I wasn’t busy eating all of these in one sitting, I’d be busy admiring how nice they look.
That’s all for now. As I mentioned in my previous post, this isn’t going be my last Halloween/fall inspired treat. One more post is coming your way tomorrow, and, hint, it involves cupcakes. Until then,
If you’re like me, you have an abundance of pumpkin bread lying around this time of year. Perhaps you made a lot of it, want to do something different with it, and are wondering exactly what to do.
That was pretty much my thought process a couple of weeks ago when I made this pumpkin bread. Simplistic on its own but delicious when warmed up and slathered with butter, I knew that I wasn’t going to eat it all on it’s own, so I decided to save half of it for these amazing pumpkin balls. Now, you’re more than welcome to use a full loaf of the pumpkin bread (just double the recipe for the truffles) or swing by the store and get some, but if you’re looking for variety, nothing beats this.
What You Need
- ½ loaf of pumpkin bread (can be store bought)
- ¼ block cream cheese (2 ounces), softened
- 1 tablespoon butter, softened
- ¾ cup powdered sugar
- ¼ teaspoon vanilla
- 2 cups white chocolate chips
- ½ tablespoon milk
- Decorations (sprinkles, pumpkin seeds, etc).
How You Do It
- Combine the cream cheese, butter, and vanilla.
- Add the milk to the cream cheese mixture.
- Add in the powdered sugar. When finished, set aside.
- In a separate bowl, crumble the pumpkin bread until you have approximately 2 cups.
- Going ¼ cup at a time, add the cream cheese mixture into the crumbled pumpkin bread. Mix until you can form the mixture into a ball that will hold its shape. Note: I used about half of the cream cheese mixture but you might require more if you’re using store bought. Either way, don’t feel that you have to use all of the cream cheese mixture.
- Roll into tablespoon-sized balls and place on a cookie sheet covered in parchment paper. Place in fridge for at least 30 minutes.
- When ready to decorate, melt chocolate in the microwave 30 seconds at a time, stirring in between. If you overcook and the chocolate solidifies , add in a small amount of vegetable oil.
- Dip the balls into the white chocolate and decorate and desired. When finished, pop back in the fridge for at least 10 minutes.
- Afterwards, break off any excess chocolate that might have pooled around the pumpkin truffles.
When you’re all done, enjoy!
These are so full of pumpkin filling. According to my boyfriend, they taste even more pumpkin spice-y that the actual pumpkin bread.
Either way, I just think they’re adorable. Excellent for Halloween without being too over the top.
Speak of Halloween, I have a surprise!
This isn’t going to be the last recipe of the month. That’s right, in honor of my favorite holiday, I have two more seasonal recipes that will come out over the next few days. If you’re not following, I suggest you do. Otherwise, be on the lookout! Any ideas on what they could be? You’ll have to wait and see. Until next time,
I love pumpkin. Especially this time of year. I’ll put it in just about everything: smoothies, pasta, soup… So it only makes sense that I incorporate it in bread.
This pumpkin bread is delicious and perfect for breakfast. It’s full of spices, slightly sweet, and goes perfect with butter melted over it when slightly warmed. Even better? It’s easy to put together. With simplistic steps, you can easy put this together without much effort.
What You Need
- ¾ cup canned pumpkin
- 1 egg
- 1 cup sugar
- 1 ¼ cup flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon clove
- ¼ teaspoon pumpkin spice
- ¼ cup vegetable oil
- ¼ cup milk
How You Do It
- Grease a loaf tin with vegetable oil. Or, for easy cleanup, line with parchment paper. Preheat oven to 375F.
- Combine pumpkin, egg, and sugar.
- Add in the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, clove, and pumpkin spice.
- Mix in the oil and milk.
- Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.
When done, slice and enjoy.
As I mentioned above, this is bread is best served warm, with the butter smeared over the top.
Be on the lookout for another recipe later this month involving this pumpkin bread (!), but, until then, give this a try and let me know how it goes. Hope you’re enjoying October as much as I am.
Until next time,