Pumpkin (Shaped) Chocolate Peanut Butter Cups

Directions

1. Clear a spot in your freezer for a baking sheet. Line the sheet with parchment paper or paper towels to catch any drips, then set it aside. Arrange your candy molds on the lined sheet.
2. Melt the chopped chocolate using a double boiler. Avoid using a microwave, as it can alter the chocolate's texture and make it tough.
3. Using a small cookie scoop or teaspoon, drizzle the melted chocolate into the molds, filling each about 1/4 to 1/3 full. Adjust the amount based on your preferred chocolate-to-peanut butter ratio.
4. Once all molds are filled, firmly tap the baking sheet on the counter 5 to 10 times to level the chocolate. Place the sheet in the freezer for 15 minutes.
5. While the chocolate chills, prepare the peanut butter filling. In a bowl, combine the peanut butter, softened butter, and powdered sugar. Blend with a stand mixer or hand mixer until smooth. Adjust the consistency by adding more peanut butter or powdered sugar to taste.
6. Remove the molds from the freezer. Using a cookie scoop or teaspoon, add the peanut butter filling to each mold, filling to about 3/4 full to leave room for the top chocolate layer. Tap the sheet on the counter 5 to 10 times to level the filling. Return to the freezer for another 15 minutes.
7. Take the molds out of the freezer and top each cup with the remaining melted chocolate. If the chocolate has thickened, reheat it in the double boiler for a minute or two. Fill the molds completely, then use a knife or offset spatula to smooth the tops. Tap the sheet on the counter again to level everything. Freeze for at least 15 minutes.
8. Remove the finished cups from the molds. Enjoy them at room temperature, or store in a baggie in the freezer for a chilly treat.