Candy Corn Peanut Butter Cups

Side view of an orange peanut butter cup with a candy corn piece on top of more candy corn.

5 from 1 vote

Nut butter cups meet candy corn in easy-to-make sweet & nutty Candy Corn Peanut Butter Cups. The perfect combo of the BEST Halloween candies!

Prep Time20

Cook Time30

Resting Time20

Total Time50

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 316kcal

Author: Candice Walker

Ingredients

Nut Butter Filling

½ cup unsalted peanut butter or almond butter
1 tbsp pure maple syrup
2.5 cups white chocolate chips
¼ cup coconut oil
½ tsp vanilla extract optional, but adds to candy corn flavor
food coloring yellow & orange or red
12 candy corn optional, for decoration

US Customary - Metric

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.

Notes

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.

There should be extra white chocolate left at the end. This recipes uses half a cup more white chocolate than my other peanut butter cup recipes to account for extra added to each cup with the yellow layer.

You can use either food coloring drops or gel. Either way, add just 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.

Nutrition