Sunday, September 22, 2013

Pumpkin Butter Cups- better than Reese's!

YUM! Pumpkin butter cups?!?!

I saw a version of these lil beauties on Pinterest and knew I had to try them.

All you need is:
White melting chocolate
Decorative fall sprinkles (I chose leaves)
1/4 cup Pumpkin pie filling
1/4 cup cream cheese
1/2 teaspoon cinnamon
dash of ginger, nutmeg and cloves
1 tsp vanilla extract
1/4 cup powdered sugar
1 cup graham crackers, crushed
Candy mold

1. Mix the pumpkin pie mix, spices, cream cheese, sugar, vanilla and graham cracker crumbs. Set aside.

2. Melt the white chocolate according to instructions. Working quickly, add small amounts to the candy mold and coat the edges. Place tray in freezer for 15 minutes until set.

3. After the chocolate is set, remove from freezer and gently pop them out of the mold and add filling.

4. Melting more white chocolate, place a dollop on top and gently spread to cover area, decorating with sprinkles quickly. Put candies in the freezer until firm.

5. Remove from freezer and eat immediately, or refrigerate for up to 2 days.



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