Pumpkin Pie Peanut Butter Cups

What you need:

• 4 Tbsp. creamy peanut butter
• 4 Tbsp. pumpkin puree (not pumpkin pie filling)
• 1 1/2 Tbsp. honey (or maple syrup or agave)
• 1/4 tsp. pumpkin pie spice
• 1 bag (11.5 oz) milk chocolate chips

Directions:

1. Melt half the bag of chocolate chips in a double boiler (or in the microwave).
2. Meanwhile, mix together peanut butter and pumpkin in a bowl. Add honey and pumpkin pie spice and stir.
3. Take 10 silcone muffin liners and place 1/2 Tbsp of melted chocolate into each.
4. Top with 1 Tbsp. of the pumpkin peanut butter mixture. Press gently to flatten.
5. Melt the remaining chocolate chips and top each layer of pumpkin with enough chocolate to cover it. I did 1/2 Tbsp. to start out with and then divided the rest of the chocolate up between the cups with what needed more.
6. Freeze for 30 to 40 minutes then move to the fridge until ready to eat.

Recipe from The Pajama Chef