Nut butter cups meet candy corn in these sweet and nutty Candy Corn Peanut Butter Cups. It’s the perfect combo of the best Halloween candies, and a special yet easy homemade treat to make and share this season. The recipe steps are straightforward, with minimal effort to create these mini-masterpieces. And those bright colors are so gorgeous! You won’t find a more unique candy indulgence.
🌟Why this recipe works
🧾 Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Make the Nut Butter Filling
Assemble the Nut Butter Cups
⭐️ Pro Tip: Is your chocolate too thick? ⭐️
If the white chocolate isn’t melting and still forming ribbons when you drizzle the chocolate, add a little more coconut oil to make the chocolate less viscous.
⭐️ Pro Tip: Go Easy on the Food Coloring ⭐️
Add only a little at a time. You can always add more, but never take away. You want to add just enough, not too much, or the food coloring can mess with the texture of the chocolate.
🏆 Tips for The Best Results
- Apply the melted chocolate gently in thin layers, and tap on the counter to remove any air bubbles.
- Go light on the food coloring, as you can always add more but can’t take away.
- Give the cups enough time to freeze solid between each step and at the very end.
- I did the color order white, yellow, and orange so that I could keep adding dye to the same batch of chocolate and minimize waste. If you do yellow, white, then orange, you have to melt and dye two batches of white chocolate which is extra time and effort.
- If the white chocolate isn’t melting and still forming ribbons when you drizzle the chocolate, add a little more coconut oil to make the chocolate less viscous.
- Don’t get the white chocolate too hot: heat it over a bain marie with simmering, not boiling water.
🥡 How to Store Nut Butter Cups
You can store your candy corn cups at room temperature or in the refrigerator for 1 to 2 weeks…if they stick around that long!
🍬More Homemade Candies and Treats
Making treats at home is satisfying and fun, so try these delicious sweet recipes next!
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Candy Corn Peanut Butter Cups
Print Recipe SaveIngredients
Nut Butter Filling
- 1/2 cup unsalted peanut butter or almond butter
- 1 tbsp pure maple syrup
- 2.5 cups white chocolate chips
- 1/4 cup coconut oil
- 1/2 tsp vanilla extract optional, but adds to candy corn flavor
- food coloring yellow & orange or red
- 12 candy corn optional, for decoration
Instructions
- Line a muffin tin with paper cupcake liners.
- Mix the peanut butter and maple syrup well in a bowl. Freeze for 20 minutes.
- Keeping your hands wet (so it doesn’t stick as much) roll the nut butter filling into 12 ~2 tsp balls. Freeze for 5 minutes.
- Flatten the nut butter balls into discs. Freeze until step 5.
- In a double boiler with simmering, not boiling water melt the chocolate chips and oil stirring constantly with a rubber spatula. You can also do this in a microwave-safe container at medium power for 1-1.5 minutes, stirring until the bowl no longer feels warm. Continue at 15-30 second intervals, stirring between each.
- Remove from heat, add the vanilla extract, and mix to combine.
- Add ~2 tsp of melted while chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the ~2 tsp, use the tbsp measuring spoon. If you fill the tbsp and pour, there is chocolate still stuck to the spoon… just the right amount.)
- Gently add one nut butter disc to each cup.
- Add a few drops of the yellow food coloring to the white chocolate and mix to combine. Add more if necessary until the desired yellow is achieved.
- Add a small ring of yellow chocolate around each peanut butter disc. You should not use more than 1 teaspoon, preferably less.
- Add a few drops of orange food coloring or a couple drops of red food coloring to the white chocolate and mix to combine. Add more if necessary until the desired orange is achieved.
- Top each cup with 2 tsp of melted orange chocolate. Top each cup with a candy corn (optional).
- Freeze for 20 minutes.
- Store at room temperature or in the refrigerator for 1-2 weeks…if they last that long.