Today is the first official day of fall. Woo-hoo! Which in Florida means instead of it being 100 degrees it’s 89 degrees. So what more perfect then some yummy peanut butter and white chocolate pumpkin puffs.
Pumpkin Patch Puffs
1/2 cup light corn syrup
1/2 cup white sugar
1/2 cup creamy peanut butter
1/2 cup white chocolate chips
3 1/2 cups Reese’s Puffs cereal
orange food coloring (or equal parts red and yellow food coloring)
In a large pan melt corn syrup and sugar on medium high heat until sugar is dissolved. Turn off the heat and stir in peanut butter, white chocolate chips, and orange food coloring. Add the orange food coloring to desired color. I like the Wilton brand colors because they are very bright. You want to mix it quickly so that it doesn’t cool down too fast. If it does cool down too fast turn the heat back on for a second. Stir in the Reese’s Puffs and coat as well as you can. Don’t worry, when you form your pumpkins it will get more incorporated.
Let the mixture cool slightly.
When it is cool enough to handle start making golf sized pumpkin balls, forming well with your hands.
Form them around the pretzel sticks for pumpkin stems. Place on waxed paper to set.
Quarter the green gumdrops and use two slices for the pumpkin leaves.
Makes 15 pumpkins.