Hang on, kids. This is gonna be one heck of a ride.
Sometimes I don’t have to do any thinking. The wonderful food manufacturers do it for me. And I love them for it!
This past Sunday, I was embroiled in our weekly grocery trip. Translation: I was hoisting my 2 year-old on one hip, dragging my 4 year-old by the hand through the aisles, and snapping at my 6 year-old to stop touching everything he saw. That’s why I prefer to shop alone, but whatever. It’s usually not an option.
Anyway, I was rounding the aisle when I glimpsed a display of pumpkin-themed products. And right in the middle, with its own halo shining down, was Jif whipped pumpkin spice peanut butter.
I swear, the heavens opened and angels sang. I’d been meaning to make peanut butter cups that day, but the plan shifted instantly. These babies were born instead.
And boy, does peanut butter go with everything. No, that’s not a question. It does. These cups are both unexpected and joyfully delicious. They work so well, and I am totally into them.
So into them, in fact, that I had to give them away pretty fast. Though I did save a few for Kenny, since these are accidentally gluten-free. I love it when that happens!
Your candy-eating ways just went up a notch. These are easy, no-bake, and very rewarding. Time to shake up the peanut butter cup!
Pumpkin Spice Peanut Butter Cups
2 bags milk chocolate chips, divided
1 container Jif whips pumpkin spice peanut butter
1/2 cup unsalted butter
1/2 cup firmly packed light brown sugar
2 and 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon salt
- Line a 12-muffin tin with paper liners and spray lightly with cooking spray. Set aside.
- In a microwave-safe bowl, melt one package of the milk chocolate chips for 2 minutes and 30 seconds. Stir until smooth.
- Using a spoon, evenly divide the melted chocolate among the paper liners. Put the chocolate in the refrigerator to harden.
- While the chocolate is chilling, make the filling. On the stovetop, melt the butter over low heat. Add the brown sugar, peanut butter, powdered sugar, vanilla and salt. Stir until the mixture is combined and smooth.
- Evenly distribute the peanut butter mixture over the hardened chocolate, being sure to level out the peanut butter as much as you can. Place in the refrigerator to harden for 30 minutes.
- When you're ready, melt the second bag of chocolate in the same manner as the first. Once again, spread the chocolate carefully over the peanut butter layer, taking care to smooth out the tops.
- Chill for an hour until fully hardened and set.
- Pumpkin spice peanut butter cups can be stored in the refrigerator or in an airtight container at room temperature, depending on taste.