Halloween Copycat Reese's Pumpkins & Ghosts
Ingredients
- 1 cup creamy peanut butter
- ¼ cup pure maple syrup
- ½ cup powdered sugar (check for compliant ingredients as needed or sub monk fruit powdered sugar for sugar free)
- 1 cup chocolate chips (check for compliant ingredients as needed)
- 1 tbsp coconut oil (optional, see the "Tips and Tricks" section for why!)
Instructions
- In a bowl, mix together peanut butter, maple syrup and powdered sugar until completely combined, then form the dough into a ball.
- Lay down a piece of parchment paper and set the dough ball in the center, then cover the ball in another piece of parchment paper.
- Press your hands down on the parchment covered dough ball to flatten, then continue to flatten it with your hands or a rolling pin. Be sure to leave the dough somewhat thick in order to replicate the taste of real Reese's.
- Using a cookie cutter or a knife, cut out desired shapes and place each piece onto a parchment lined baking sheet. Combine the scraps of dough to form another dough ball and flatten again in order to use all of the dough. Repeat until no dough remains!
- Freeze the shapes for 10 minutes to set. If they are still soft, freeze them for a little bit longer.
- When the shapes have 5 more minutes to freeze, add the chocolate to a bowl with coconut oil (optional) and microwave in 30 second increments, stirring in between, until melted and smooth.
- Dip the shapes in the chocolate, gently flipping to coat the full surface, with a fork. If skipping the coconut oil, I recommend removing excess chocolate off of the top of the shapes with the edge of a fork in order to create a thin coating. If using coconut oil, the excess chocolate should slide right off.
- Place each coated shape on a cooling rack over top of parchment paper to dry. You can spray the rack with avocado oil if you'd like to prevent sticking. You can also dry them on parchment paper and cut off the excess chocolate once dry.
- Opt to cool the shapes in the fridge or freezer if you'd like. When removing from the rack, gently press the bottom of each shape to loosen. Be careful so that the shapes don't break!
- Keep cold until ready to serve and enjoy!
Notes
In my opinion, the best part of Reese’s holiday shapes is the fact that the inside is a thick, delicious layer of peanut butter filling coated in a thin layer of chocolate. To achieve this, roll your peanut butter dough into a thick layer before cutting out your shapes. I also like to gently remove excess chocolate from the outside when dipping the shapes to get that thin outside coating that Reese’s have. It makes them taste more authentic!
Also note that the size and shape of your Reese's will depend on how many the recipe makes. The ones pictured here were a bit large so I doubled the recipe to make more!