Halloween-Shaped Peanut Butter Cups
A Halloween-friendly twist on classic peanut butter cups: dark chocolate shells filled with a honey-sweetened peanut butter center and a crunchy salted pretzel layer. The pretzels add texture and a salty contrast, while the honey keeps the filling naturally sweet. Use Halloween-shaped silicone molds for ghosts and pumpkins, or standard cupcake liners for everyday cups.
A Halloween-friendly twist on classic peanut butter cups: dark chocolate shells filled with a honey-sweetened peanut butter center and a crunchy salted pretzel layer. The pretzels add texture and a salty contrast, while the honey keeps the filling naturally sweet. Use Halloween-shaped silicone molds for ghosts and pumpkins, or standard cupcake liners for everyday cups.
Ingredients
7 ingredients- Calories
- 280 kcal
- Fat
- 17g
- Carbs
- 28g
- Protein
- 6g
Whole recipe (12 servings): 3360 kcal
- 12 oz dark chocolate chips (about 2 cups)
- 1/2 cup creamy peanut butter
- 3 tbsp honey
- 1/2 tsp vanilla extract
- 1/4 tsp fine salt
- 1/2 cup mini pretzels, roughly crushed
- 1 tbsp coconut oil or butter, for melting chocolate (optional but helps with shine and setting)
Method
9 steps- Line a 12-cup standard muffin tin with paper liners, or use a 12-cavity Halloween-shaped silicone mold. If using a silicone mold, place it on a sturdy baking sheet for stability.
- Melt the dark chocolate and coconut oil (if using) in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each, until melted. Let cool for 2 minutes.
- Spoon about 1 tablespoon of melted chocolate into each liner or mold cavity. Use the back of a small spoon to spread it up the sides slightly, creating a thin shell. Chill in the refrigerator for 10 minutes, until firm.
- While the chocolate chills, mix the peanut butter, honey, vanilla, and salt in a small bowl until smooth. If the mixture seems too soft, add 1 tablespoon of crushed pretzels to thicken it slightly.
- Stir the remaining crushed pretzels into the peanut butter mixture, reserving a small pinch for garnish if desired.
- Remove the chilled chocolate shells from the refrigerator. Spoon about 1 heaping teaspoon of the peanut butter-pretzel filling into each cup, spreading it gently but leaving a 1/8-inch border around the edges.
- Spoon the remaining melted chocolate over the filling to cover completely, using about 1 tablespoon per cup. Tap the tin or mold gently on the counter to settle the chocolate and remove air bubbles.
- Chill for at least 20 minutes, until the chocolate is completely set and the cups release easily from the mold or liners.
- If using a silicone mold, push the cups out from the bottom. If using paper liners, peel them off. Store in an airtight container in the refrigerator for up to 1 week.
Recipe notes
Helpful tips
- For a more intense salty-sweet contrast, sprinkle a few flakes of sea salt on top of each cup before the final chill.
- If the peanut butter mixture is too sticky to handle, chill it for 10 minutes before shaping.
- To adapt to Halloween-shaped molds, simply fill each cavity as directed; the yield may vary slightly depending on mold size.
Equipment
- 12-cup standard muffin tin or 12-cavity Halloween silicone mold
- Paper liners (if using muffin tin)
- Heatproof bowl
- Saucepan (for double boiler) or microwave-safe bowl
- Spoon
- Small bowl
- Measuring cups and spoons
- Whisk or fork
Storage
Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 5 minutes before serving for best texture.
Additional tips
- Chocolate can seize if overheated; melt gently and stir frequently. If using a plastic mold, chilling thoroughly makes removal easier. Do not use water near melting chocolate.
Recipe inspiration
Inspired by In The Kitchen With Matt
Estimated nutrition
Per serving: 280 calories
Fat: 17 g · Carbs: 28 g · Protein: 6 g
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