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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Butter Pumpkins Recipe

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This recipe for Peanut Butter Pumpkins is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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