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Chocolate Peanut Butter Pumpkins. A scarily good Halloween treat, dark chocolate pumpkin shells filled with salty and sweet peanut butter.

Who’s excited for Halloween? I know I am because it just so happens to be my beautiful boyfriends birthday which means I get to plan a delicious 3 course meal for two, yay! I’m thinking a posh prawn cocktail (Nathan’s favourite) with big juicy prawns followed by steak (I haven’t decided what with yet) and of course CAKE!

So because we are too busy celebrating Nathan’s birthday on the 31st of October we have run up Halloween celebrations the week before instead. This includes, pumpkin carving, watching Halloween movies which btw are NOT scary in the slightest although I used to love scary movies when I was younger I just CANNOT DEAL anymore, no way. I’m thinking Hocus Pocus and The Nightmare Before Christmas (which I also kinda like to watch at Christmas). Scary cocktail making (it’s so fun being an adult 🙂 ) and consuming lots of Halloween treats such as these scarily good, Chocolate Peanut Butter Pumpkins.

These chocolate peanut butter pumpkins are so simple to make it couldn’t be easier. I fill these cute little moulds with chocolate then place them in the freezer to set. Meanwhile I mix smooth peanut butter and icing sugar together with a pinch of smoked sea salt. I always make peanut butter myself because it tastes amazing and is 100% peanuts, yup nothing else goes into it and it only takes 5 minutes to make.

I simply blitz peanuts in a food processor for 5-8 minutes until it’s smooth and delicious. You’ll see the peanuts going through different stages from peanut crumbs to a dough like ball until it finally turns silky smooth.

I then fill the moulds with the peanut butter mixture and place them back in the freezer for 15 minutes before spooning over more chocolate. After another small wait in the freezer these little scary treats are ready to be munched upon.

I have to warn you, these are SO good it’s hard to stop at one. This recipe makes 6 chocolate pumpkins although it can be doubled to make 12 no problem. I like to make 6 because they are so hard to resist and I would definitely eat all 12 if I made them. You can buy the pumpkin moulds here

P.S If you love Halloween treats be sure to check out these spooky Halloween Brownies they’re super easy and look like so much fun to make!

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5 from 2 votes

Chocolate Peanut Butter Pumpkins

Chocolate Peanut Butter Pumpkins. A scarily good Halloween treat, dark chocolate pumpkin shells filled with salty and sweet peanut butter.

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 6 large pumpkins

Calories 294kcal

Author Emily Kemp

Ingredients

• 300 g dark or milk chocolate cut into small chunks
• 100 g peanut butter
• 50 g icing (powder) sugar
• 1 pinch smoked salt regular can be used instead

Instructions

• Place a pot on a low/medium heat and fill it half way with water. Place a heatproof bowl on top, making sure that the bowl doesn't touch the water (remove some water if necessary). Place 150g of the chocolate in the bowl, stirring occasionally until melted. Remove from the heat.
• Spoon equal amounts of the chocolate into the pumpkin moulds (around 1 tbsp per mould). Draw the chocolate up the sides of the moulds with the back of the spoon. Place the moulds in the freezer for 15 minutes.
• Meanwhile mix the peanut butter, icing sugar and salt together until smooth. After 15 minutes remove the moulds from the freezer and spoon 1 tsp of peanut butter into each pumpkin. Smooth the peanut butter mixture out as smooth as possible then place back in the freezer for another 15 minutes.
• Meanwhile melt the other 150g of chocolate the same way as before. After 15 minutes spoon equal amounts into each mould, tap the moulds on the counter top so they are level then place back in the freezer for another 15 minutes until set. Enjoy straight away or at room temperature.
• Can be stored in the fridge for up to 5 days.

Notes

recipe can be doubled for more portions

Nutrition

Calories: 294kcal

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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