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Fall Peanut Butter Cups with Pumpkin Seed Crunch - Discover the ultimate fall treat! Easy Peanut Butter Cups with crunchy pumpkin seed candy and creamy peanut b

Fall Peanut Butter Cups with Pumpkin Seed Crunch

These mini peanut butter cups with a crunchy pumpkin seed candy surprise are the ultimate fall treat. Combining rich chocolate, creamy peanut butter, and a unique crunchy candy layer, this recipe is guaranteed to impress. Perfect for holidays, parties, or just a sweet afternoon indulgence, these peanut butter cups are surprisingly easy to make and deliver an incredible flavor and texture experience. They are a delightful twist on a classic favorite.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups dark chocolate chips or milk chocolate chips (use vegan chocolate if needed)
  • about a half cup of creamy peanut butter (1 per chocolate cup)
  • 1 1/2 cups pepitas (shelled pumpkin seeds)
  • 1/2 cup roasted salted peanuts
  • 1/3 cup coconut sugar (or granulated sugar)
  • 1 cup honey (use maple syrup for vegan version)
  • 3 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • flaky sea salt (for sprinkling (optional))

Method
 

  1. Line a mini muffin pan with 24 liners.
  2. Melt 1 1/4 cups of chocolate chips (microwave in 30-second intervals, stirring until melted). Drop 1 teaspoon of chocolate into each liner. Use the back of a small spoon to brush the chocolate up the sides of the liner, ensuring full coverage. Place in the freezer for 10 minutes.
  3. Once the chocolate is firm, add a teaspoon of creamy peanut butter to each cup. Return to the freezer while you make the pumpkin seed candy.
  4. Heat a large skillet over medium-high heat. Add pepitas and toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
  5. Heat coconut sugar and honey in a saucepan over medium-high heat, stirring to dissolve sugar (about 3 minutes). Add the pepitas and peanuts, cook for 3-4 minutes until temperature reaches 240-285°F. Remove from heat, stir in coconut oil and vanilla extract. Cool for 3-4 minutes until slightly thickened.
  6. Divide the candy mixture among the 24 cups.
  7. Melt the remaining chocolate chips. Cover the candy with chocolate, smoothing with a spoon. Sprinkle with flaky sea salt, if desired.
  8. Place in the fridge until firm, about 20 minutes. Store in the fridge for best results.

Notes

- Use high-quality chocolate for the best flavor and melt.
- If making vegan, ensure your chocolate, peanut butter, and sweetener are certified vegan.
- Adjust the candy cooking time to your preferred texture: shorter for softer, longer for crispier.
- For a smoother finish, gently tap the filled cups on the counter to release air bubbles.