These soft, chewy and melt-in-your-mouth pumpkin date caramels are covered in decadent dark chocolate and sprinkled with flaked salt making a perfect candy treat for the holidays.
When I made these caramels earlier this week, I planned on bringing the batch to my theatre company meeting. Well, I have a confession to make. Not a single one made it to the theatre; I ate them all. ALL. OF. THEM. In like two days. It was worth it though and I don’t regret a thing.
These caramels can be a little tricky to work with so read the recipe completely through before starting. Once you remove them from the freezer, you have to work fast or they start to thaw again. I like to store them in the freezer because they never freeze completely or get solid but if you prefer a softer caramel, storing them in the fridge will also work.
In this recipe I used a pumpkin flavored peanut butter, however any natural peanut butter will work and if for paleo or allergy reasons, almond butter or cashew butter will also work.
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