I have to own up to something… I’ve never been the biggest chocolate + peanut butter fan. BUT over the years I’ve started to enjoy peanut butter more — and Reese’s are my husband’s absolute favorite candy. So I decided to make a fall version and wow… they turned out SO good. I couldn’t stop eating them! They’re the perfect mix of smooth peanut butter filling and rich chocolate, and using a silicone pumpkin mold makes them super easy (and way less messy).
If you love the store-bought version, you’re going to be obsessed with how simple and delicious these are. See below for all my tips to make sure they turn out perfect every time!
RECIPE TIPS
Chocolate:
I prefer using melting wafers for this recipe because they melt smoothly and harden perfectly — giving that crisp chocolate shell that snaps when you bite into it. Almond bark also works great, and both are better options than chocolate chips since they’re made to set properly. You can use milk, dark, or semi-sweet chocolate depending on what you like best.
Using a Silicone Mold:
Instead of cutting out shapes and dipping each one, I used a silicone pumpkin mold. You’ll spoon melted chocolate into each cavity, brush or swirl it around to coat the bottom and sides, chill until set, then press in the peanut butter filling. Add another layer of melted chocolate on top to seal, smooth it out, and refrigerate again. Once firm, they pop right out with perfect pumpkin shapes and clean edges. This recipe makes about 10 pumpkins depending on your mold size.
Don’t Have a Mold?
No problem! You can still make these using a pumpkin-shaped cookie cutter, just like my Reese’s Hearts recipe. Press the peanut butter mixture into a parchment-lined dish and freeze for about an hour. Then cut out pumpkin shapes with a cookie cutter, refreeze for 30 minutes so they stay firm, and dip each one into melted chocolate using a fork. It takes a little longer but works perfectly!
Other Shapes You Can Make
If you want to use this same recipe for other seasons, try my:
- Reese’s Hearts (great for Valentine’s Day)
- Reese’s Christmas Trees (perfect for the holidays)
Storage:
These can be stored at room temperature or in the refrigerator. They’ll keep longer in the fridge, and you can even freeze them for up to 3 months. I recommend keeping them chilled if your kitchen is warm so the chocolate doesn’t soften.
This recipe is super simple and honestly even better than the store-bought version. If you end up trying them, please leave a rating and comment below — I’d love to hear what you think!
Homemade Reese’s Christmas Trees
Ingredients
- 1 ¼ cup creamy peanut butter warmed in the microwave for 15 seconds or until it's pourable
- ⅓ cup salted butter melted
- ½ tsp vanilla extract
- ¼ cup light brown sugar
- 1 ½ cups powdered sugar
- pinch of kosher salt
- 12 oz milk chocolate melting wafers or almond bark
Instructions
- Melt the chocolate melting wafers or almond bark in 30-second intervals in the microwave, stirring between each until smooth. Spoon a small amount of melted chocolate into each cavity of your silicone molds. Use the back of a spoon or small brush to spread it evenly along the bottom and sides. Make sure the sides are fully coated. Place the mold in the refrigerator for about 10 minutes, or until the chocolate shell hardens.
- In a medium sized bowl, mix together the peanut butter, butter, vanilla, brown sugar, powdered sugar, and salt until smooth and thick. Gently press the peanut butter filling into each chocolate-lined cavity, leaving a little space on top for the final chocolate layer. Use a spatula to flatten the tops.
- Spoon additional melted chocolate over the filling to seal each pumpkin, smoothing the tops with a spatula. Refrigerate for about 30 minutes, or until completely firm. Once set, gently flex the mold to pop out each Reese's. Enjoy immediately or store as directed below!
I love them!! Would you please advise how to store them? Thanks!