Chocolate Peanut Butter Pumpkins

This recipe for Chocolate Peanut Butter Pumpkins offers a perfect blend of rich dark chocolate shells filled with a creamy salty sweet peanut butter center making a delightful treat for Halloween or any occasion when you crave something indulgent yet fun. The combination of smooth chocolate and luscious peanut butter creates an addictive flavor contrast that is hard to resist.

I first made these for a Halloween party and everyone loved how the salty peanut butter melted inside the crisp chocolate. They quickly became my go to treat when I want a fancy but fuss free dessert.

Ingredients

• Chocolate: 300 grams dark or milk chocolate cut into small chunks Choose good quality chocolate with high cocoa content for richer flavor and better texture
• Peanut butter: 100 grams peanut butter creamy varieties work best since they spread smoothly for filling
• Icing sugar: 50 grams icing sugar to add just the right amount of sweetness balancing the peanut butter
• Smoked salt: A pinch of smoked salt enhances the depth of the peanut butter but you can use regular salt if needed

Instructions

Prepare a double boiler:

Place a pot on low medium heat and fill it halfway with water Place a heatproof bowl on top making sure the bowl does not touch the water Adjust water level if necessary Put 150 grams of the chocolate in the bowl stirring occasionally until the chocolate melts completely Remove from heat

Form chocolate shells:

Spoon equal amounts of the melted chocolate into the pumpkin moulds about one tablespoon per mould Use the back of the spoon to draw the chocolate up the sides of each mould forming a shell Place the moulds in the freezer for 15 minutes to set the chocolate shells

Make the peanut butter filling:

While the shells chill mix the peanut butter icing sugar and salt together until smooth and creamy

Fill and chill:

After 15 minutes remove the moulds from the freezer and spoon one teaspoon of the peanut butter mixture into each pumpkin shell Spread the filling to cover the base evenly and then return the moulds to the freezer for another 15 minutes

Seal and set:

Meanwhile melt the remaining 150 grams of chocolate the same way as before Once the filling has chilled spoon equal amounts of melted chocolate onto each mould tapping the moulds gently on the countertop to level the surface Place the moulds back into the freezer for 15 minutes or until fully set You can enjoy these right away or at room temperature They will last for up to 5 days stored in the fridge

I love the way smoked salt brings out the nutty flavors of the peanut butter creating an unexpected little twist. Once my kids helped me pour the chocolate and it became a fun family activity adding to the memories these treats bring back every Halloween.

Storage Tips

These chocolates store best in the fridge kept in an airtight container to prevent moisture affecting the texture. If you prefer them softer let them sit at room temperature for 10 minutes before serving. They will keep fresh for up to five days but rarely last that long in my kitchen.

Ingredient Substitutions

You can use almond butter or cashew butter instead of peanut butter for a different nutty flavor. White chocolate can replace the dark or milk chocolate if you want something sweeter but reduce the icing sugar as white chocolate is already quite sweet.

Serving Suggestions

Serve these as part of a Halloween dessert platter with fresh fruit or nuts for contrast. They also pair wonderfully with a cup of coffee or a glass of cold milk to balance the richness.

Enjoy these chocolates chilled or at room temperature for a softer bite. They make a festive homemade gift or a fun activity with kids.

Common Questions About Recipes

→ What type of chocolate works best for these treats?

Dark or milk chocolate chunks are ideal, with dark chocolate providing a richer flavor that complements the peanut butter filling well.

→ Can I use regular salt instead of smoked salt?

Yes, regular salt can be used and will still balance the sweetness, though smoked salt adds a subtle smoky depth.

→ How long should the chocolate shells set in the freezer?

Freeze the chocolate shells for about 15 minutes to ensure they harden properly before adding the filling.

→ Is it necessary to tap the molds after filling with chocolate?

Tapping the molds helps level the chocolate and removes air bubbles, resulting in a smooth, even finish.

→ How should these treats be stored?

Store them in the fridge for up to 5 days to maintain freshness and texture.