Peanut Butter, White Chocolate and Raspberry Jack O’Lanterns

Halloween is creeping up on us, here is another fun thing that I made this week. I found the silicon mould in the supermarket, apparently for muffins, and wondered what I could  conjure up in them. I regularly  implored to make ‘peanut butter things’ by C, many of my bakes disappoint by being without PB! My original plan was to line the moulds with melted chocolate and fill them with a sweet peanut butter mixture, then they evolved to having a crisp layer of raspberry biscuit at the base giving a sharp contrast to the very sweet casing and filling. They were a bit messy to make, and there was lots steps and chilling involved but the end result was fun and delicious.

I loved hosting Halloween parties back when I had a place of my own. Stretching ‘spider-web’ stuff across our many bookcases, inflatable ghosts from the ceiling rose {we lived on the top floor of a Victorian tenement block} and the masterpiece that was the carved pumpkin flickering in prime position. I loved baking for it. Unfortunately due to the position of our flat we never received any trick or treaters, not that I didn’t have piles of sweets just in case!

Bo, trying on her costume for Halloween.

Peanut Butter, White Chocolate and Raspberry Jack O’Lanterns

Silicon Jack O’Lantern muffin mould or similar, makes 6

Step 1

Melt about 150 g white chocolate in a microwave, or in a bowl over a pan of barely simmering water. Use some orange gel food colouring to colour it to your desired pumpkin orange.

Use a pastry brush, mine is silicon,to paint the insides of the muffin mould with the orange melted chocolate. Try and get it fairly thick, if the chocolate is too warm it will be to thin and will sink to the base. Refrigerate, there will be chocolate left so keep it in a warm place so that you can give the moulds a second coating. Give the sides of each mould more attention on the second coating as these will be thinnest. Pop in the fridge until completely hardened.

Step 2 Peanut Butter Filling {based on a recipe by Nigella Lawson}

  • 100 g peanut butter, crunchy or smooth, your choice
  • 20 g soft butter
  • 20 g golden caster sugar
  • 100 g icing sugar, sifted

Put everything into a bowl and stir it together into a sandy mixture, gently press into each of the chocolate lined moulds to about half full, leave room for the biscuit base. This will probably make more than you need. Chill while you get on and make the bases.

Step 4 Biscuit bases {based on this recipe by Paul Hollywood}

baking sheet lined with parchment

oven 170 c / gas 3

Place all of the ingredients into a bowl except the milk and rub together with your fingertips until it turns all crumbly like breadcrumbs. Stir in the milk then bring it into a dry, pink dough with your hands. Roll it out to about half a centimetre thick on a work surface lightly dusted with flour.

Make a template with a small piece of greaseproof paper. Lay it over one of the muffin holes in the silicon pan and use a pen to draw around the inside of the chocolate lined mould. Cut it out.

Use the template to cut out six pumpkin shaped cookies. Place onto the lined baking sheet then place into the fridge for about 15 minutes to chill and firm up, this will ensure the cookies are the perfect size to fit the chocolate shells once they are baked.

Bake for about 15 minutes, until they start to colour around the edges. They need to be firm and crisp when they come out. Cool on a wire rack.

Step 4

To finish them off, melt another 100 g of white chocolate and colour as before. Dip the cookie bases into the chocolate then fit them into the moulds. Seal them round the edges with a bit more chocolate. A final fling into the fridge until completely chilled and hardened.

More Halloween ideas

21 Responses

  1. I am majorly impressed! What fun that your sense of humour is a regular ingredient in your treats. (:

  2. Starr says:

    Your pumpkins look really tasty, and almost as cute as Bo. What a sweetie! 😀

  3. Wow, those look great! (And I bet they taste great too…nice job!)

  4. Jorie says:

    You are so talented! Looks absolutely scrumptious.

  5. They look great Rachel…I’ve never worked with dried berries. Any warnings before I try them or do they incorporate pretty seamlessly? Bo seems worried about something 🙂

    • Bo wasn’t worried, it’s just her wrinkles that must make her look it! she was trying to walk past me.
      The freeze dried berry powder is excellent, it’s very easy to use and gives great flavour. Goes great in buttercream, in sponge and in biscuits. I’ve coloured meringues with them too. Additive-free, natural food colouring! Great for colouring white chocolate. It’s fairly finely milled, not as fine as flour though, I’ve never had any issues with it other than making macarons but that could have been for other reasons xx

  6. these look absolutely amazing x

  7. these look amazing! x

  8. bakearama says:

    Oh my goodness they look amazing! Saw a Christmas silicon mould in Denby yesterday and didn’t think I’d have a use for it. But now…!

  9. Yes please! Right now! I want one or three with my coffee! Mmmm!! xox

  10. davegct says:

    Your next Halloween party will have to be in the spacious party-van!

  11. brookenado says:

    These look fantastic and are quite clever! Perfect for Halloween, thanks for sharing 🙂