Peanut Butter Pumpkins

Prep 30 min
Total 2 hr 30 min
Servings 36

Enjoy Halloween-style dessert anytime with these pumpkin shaped candies made using peanut butter chips, pretzel twists and vanilla frosting. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 8, 2014

Ingredients

bag (10 oz) peanut butter chips (1 2/3 cups)

can (16 oz) Betty Crocker™ ready-to-spread vanilla frosting

1/4

teaspoon orange paste icing color (not liquid food color)

small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces

Steps

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1

Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
2

Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Expert Tips

Make the mixture an hour before kids arrive. Once the pumpkins are shaped, refrigerate them. They'll be ready for sampling in one hour. To make the graveyard scene shown on the cover, sprinkle a piece of styrofoam with crushed chocolate cookies crumbs. Place coconut and green food color in a resealable plastic bag; seal and shake to make "grass." Turn to p.4 to make Hot Dog Mummies.