Pumpkin Spice “Boo-Nut Butter” Cups
Recipe - ShopRite of Hillsdale
Pumpkin Spice “Boo-Nut Butter” Cups
Prep Time10 Minutes
Servings24
Cook Time30 Minutes
Ingredients
12 oz Bowl & Basket White Chocolate Confectionary Baking Chips
1/2 C Bowl & Basket Creamy Peanut Butter
1 tsp Bowl & Basket Pumpkin Spice
1 T coconut oil
1 C powdered sugar
2 Tbsp unsalted butter, room temperature
1/2 C pink candy melts
Directions
- Place the Bowl & Basket White Chocolate Confectionary Baking Chips and coconut oil in a microwave-safe bowl, and microwave in 30 second intervals, stirring in between, until fully melted.
- Fill 24 mini cupcake liners ⅓ of the way full with white chocolate. Smooth the chocolate up the sides of the liner to create the base of the cups, and refrigerate until firm.
- Melt the Bowl & Basket Creamy Peanut Butter. Add to a small bowl, and mix with the powdered sugar, softened butter and Bowl & Basket Pumpkin Spice until fully combined.
- Spoon the peanut butter mixture into each white chocolate cup. Then, cover with more white chocolate, filling the cups to just under the top of the liner.
- Microwave the candy melts in 30 second bursts to melt, then transfer to a piping bag fitted with a circular tip.
- Before the white chocolate sets, pipe a large pink dot in the middle of each cup and use a toothpick to drag from the center of the dot down, creating a ghost tail.
- Use remaining white chocolate to add eyes onto the ghost, and let set. Enjoy!
10 minutes
Prep Time
30 minutes
Cook Time
24
Servings
Directions
- Place the Bowl & Basket White Chocolate Confectionary Baking Chips and coconut oil in a microwave-safe bowl, and microwave in 30 second intervals, stirring in between, until fully melted.
- Fill 24 mini cupcake liners ⅓ of the way full with white chocolate. Smooth the chocolate up the sides of the liner to create the base of the cups, and refrigerate until firm.
- Melt the Bowl & Basket Creamy Peanut Butter. Add to a small bowl, and mix with the powdered sugar, softened butter and Bowl & Basket Pumpkin Spice until fully combined.
- Spoon the peanut butter mixture into each white chocolate cup. Then, cover with more white chocolate, filling the cups to just under the top of the liner.
- Microwave the candy melts in 30 second bursts to melt, then transfer to a piping bag fitted with a circular tip.
- Before the white chocolate sets, pipe a large pink dot in the middle of each cup and use a toothpick to drag from the center of the dot down, creating a ghost tail.
- Use remaining white chocolate to add eyes onto the ghost, and let set. Enjoy!
