Pumpkin Spice “Boo-Nut Butter” Cups

Recipe - ShopRite of Springfield

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

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!