"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Peanut Butter Pumpkins Recipe

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This recipe for Peanut Butter Pumpkins, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissy Watson
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (10 oz) peanut butter chips
1 can (16 oz) vanilla ready-to-spread frosting
1/4 tsp orange paste icing color (not liquid food color)
12 small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces

Directions:
Directions:
Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour. Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkins. Press 1 pretzel piece into top of each pumpkin for a stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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