Chocolate Peanut Butter Pumpkins. A delicious Halloween treat: dark chocolate pumpkin shells filled with a salty-sweet peanut butter center.
Halloween is one of my favorite times of year — and this year it’s extra special because it’s also my boyfriend’s birthday. We’ll be celebrating with a cozy three-course meal for two, including a posh prawn cocktail, a hearty steak, and of course cake. To kick off the spooky week early we’ve been carving pumpkins, watching fun Halloween films (Hocus Pocus and The Nightmare Before Christmas are on my list), mixing up themed cocktails, and making lots of seasonal treats like these delightful Chocolate Peanut Butter Pumpkins.
These treats are surprisingly simple to make. Start by melting chocolate and spooning it into small pumpkin moulds, coating the sides to form shells, then chill them to set. While the chocolate sets, combine smooth peanut butter with icing (powdered) sugar and a pinch of smoked salt for a balanced sweet-and-savory filling. I often make my own peanut butter by blitzing roasted peanuts in a food processor for 5–8 minutes until smooth — it’s just peanuts and it tastes incredible.
After the chocolate shells have chilled, spoon the peanut butter mixture into each pumpkin and return them to the freezer briefly. Finish by sealing the pumpkins with more melted chocolate, level the tops, and chill until completely set. These little pumpkins are best enjoyed at room temperature or straight from the fridge.
They’re dangerously moreish — it’s hard to stop at one. The recipe yields six large chocolate pumpkins, but it can be easily doubled to make twelve if you need more.
Chocolate Peanut Butter Pumpkins
By Emily
45
10
55
6 large pumpkins
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 salt can be used
Instructions
- Place a pot over low to medium heat and fill it halfway with water. Set a heatproof bowl on top so it doesn’t touch the water. Add 150g of the chocolate to the bowl and stir occasionally until melted, then remove from the heat.
- Spoon roughly 1 tablespoon of melted chocolate into each pumpkin mould and use the back of the spoon to draw the chocolate up the sides to form a shell. Freeze the moulds for 15 minutes to set.
- Mix the peanut butter, icing sugar and smoked salt until smooth. After the shells have set, spoon about 1 teaspoon of the peanut butter mixture into each pumpkin and smooth the tops. Return to the freezer for 15 minutes.
- Melt the remaining 150g of chocolate the same way as before. Remove the moulds from the freezer and spoon equal amounts of chocolate over each filled pumpkin to seal them. Tap the moulds gently to level, then freeze for another 15 minutes until fully set. Serve at room temperature or chilled.
- Store in the fridge for up to 5 days.
Notes
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless a recipe specifies otherwise.
- When using canned or jarred tomatoes, choose a trusted brand for best flavour.
- Unless stated, vegetables are medium sized.
- All recipes are developed using a fan (convection) oven unless noted.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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