{DIY Halloween Candy} Part 1: Peanut Butter Cups

Editor’s Note: I’m pleased to say that “we” (Becky) are ON TOP of Halloween early this year. Last year Alexis, Amanda, Leslie, Sarah & I wrote on the theme “Indulgence” whether that be reflections or recipes. This year I’m happy to report that Becky has done ALL the work for the 11 of us. Starting today, Becky will have a three-part series {DIY Halloween Candy} on peanut butter cups (below), lollipops and mounds bars. Like in our household, Becky also has challenges during this time of year due to food allergies. So she has taken it upon herself to learn some candy craft. I’m ready to get knee deep in chocolate! -Christina

My kids have been asking me to buy Halloween candy since July 5th. Why? Because that is the day we saw the stores hauling out the pumpkins, ghosts and the boxes and boxes of candy. Out came the mountains of Snickers and Hershey bars. Out came the candy corn and M&M’s. Before the 4th of July flags were even taken down, the jack-o-lanters were on display.  And thus began the constant questioning about when exactly Halloween was, and when we could buy some of those large bags of candy.

Now don’t get me wrong, a mountain of candy is sort of exciting.  I can see why my children go nuts every time we enter a store.  But, what isn’t exciting is all the junk hidden inside those candy bars. The high fructose corn syrup and the un-pronounceable ingredients are a major concern.  But then add to that the food allergy/sensitivities of any given family, and the candy aisle becomes a chocolate minefield.

So, to counter these concerns I decided to make some of our own candy.  Peanut butter cups have always been a favorite in our house, so that was first on my list.  To say these were a success is an understatement. The crowd {my family} went wild when they got to eat these yummies.

Recipe: Peanut Butter Cups


{makes 15 – 2inch peanut butter cups.}


paper muffin liners {I used the mini size 2inch liners, but you can use any size you like}


  1. Spread out the muffin liners on a large cookie sheet, or in a mini muffin pan.
  2. Melt 1 cup of chocolate in the bowl of a double boiler. Once melted, spoon 1 teaspoon of the melted chocolate into each paper muffin liner. Spread chocolate around the bottom and up the sides.
  3. Place all the chocolate coated muffin liners in the fridge for 15 mins to allow the chocolate to harden
  4. While the chocolate is setting, make the peanut butter filling
    1. Mix the butter, honey and peanut butter in the mixer until fluffy.
    2. Pipe the peanut butter mixture into the chocolate coated muffin liners.
    3. Fill to about 3/4 full. Spread to make sure it is smooth.
    4. Place all of the muffin liners back in the fridge to allow the peanut butter to set. I would give it 1 hour to make sure the filling has thickened.
  5. If your chocolate has hardened at this point, warm it back up so that it is thin and able to spread. Spread a layer of chocolate over top of each peanut butter filled cup. Make sure you cover the peanut butter layer completely.
  6. Place the peanut butter cups back into the fridge for 15 mins to harden.
  7. Store the peanut butter cups in the refrigerator {if you don’t eat them all right away!}

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

Stay tuned to my 2nd DIY Halloween Candy installment with lollipops!

9 Comments Add yours

  1. Deanna says:

    Superstar! This is really cool, Becky, and I can’t wait to see the rest of your posts! Since we have all of two trick-or-treaters each year (if we are lucky… last year we didn’t have any) I usually make popcorn balls or candied/caramel apples. Maybe I’ll change it up this year and try your PB cups, instead! Great post.

  2. Heather says:

    This is a really great recipe. I made these for my kids and had a hard time not eating all of them myself. Thanks for sharing Becky~!

  3. Becky says:

    Heather, I totally can relate. I had a hard time sharing these!!

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