12oz.dark chocolate chips or chopped dark chocolate
2teaspoonsolive oil
¼cuppumpkin puree
3tablespoonspeanut butter
2tablespoonsbrown sugar
big pinkcinnamon
2teaspoonscoarse sea salt for the tops
Instructions
In a small bowl, stir together the pumpkin, peanut butter, brown sugar, and cinnamon. Then, prepare your mini muffin pan by adding the liners.
In a microwave safe bowl, melt half of the chocolate chips with the oil. I’ve found the best way to melt chocolate in the microwave is to melt for 30 seconds, stir, melt another 30 seconds, stir, and repeat this until things are creamy. You can also do this in a double boiler if you don’t want to use the microwave. Once the chocolate is melted, pour a tablespoon or so (it’s not necessary to measure, I’m just giving you an idea of how much to pour) in to each cupcake liner. Give the pan a little shake so that the chocolate evenly distributes, then add a heaping teaspoon or so (again, no need to measure the exact amount here) of the pumpkin mixture. Then, top with a little more chocolate so the pumpkin mixture is fully covered. And last, sprinkle on the sea salt.
Once the chocolate is set (hardened), remove from the pan and refrigerate in a container with a lid or a big ziplock bag. Yay for homemade candy!