No matter how old you are, when Halloween rolls around, you have a boo-tiful excuse (sorry) to eat heaps of mini candies. No need to keep count when you’re dressed up as Pennywise. Whether you’re a Starburst person (only the pink ones, though) or go straight for the baby Kit Kats, Halloween candy is pretty impossible to resist.
This year, alongside your store-bought favorites, why not try your hand at a homemade candy or two (or three)? Just as sweet and just as sugar coma-inducing, these DIY versions of the classics creep it real (sorry again).
We will fight someone for the last Twix. Do you blame us? Crunchy and chocolatey with smooth, sweet caramel, Twix bars are a must-have on Halloween, and this recipe might make you more willing to share.
It’s hard to go wrong with sweet, rich chocolate and creamy, salty peanut butter. Only two ingredients, you definitely need to make these.
12 ounces milk chocolate
1/4 cup creamy peanut butter
12 cupcake liners
Place cupcake liners in a muffin tin. Melt chocolate and pour half of chocolate into cupcake liners. Gently rotate each liner to spread an even layer of chocolate on the bottom. Spoon a small amount of peanut butter into each cupcake liner. Top with remaining chocolate. Place muffin tin in refrigerator to harden for about an hour. Remove Reese’s from cupcake liners and sprinkle sea salt on top if desired.
For a cheffy twist, try our Salted Chocolate and Tahini Cups, too!
One of the more polarizing Halloween candies, this homemade version may convince those who claim coconut and almonds don’t count as candy to change their views. They count, you’ll see.
1 cup unsweetened shredded coconut
3 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
12 whole almonds
4 ounces semisweet chocolate chips
In a food processor, combine coconut, coconut oil, maple syrup, vanilla, and a pinch of salt. Pulse until mixture is fully combined and a thick paste is formed. Divide coconut mixture into 12 even pieces. Form coconut mixture into rectangle shapes and place on a parchment-lined baking sheet. Transfer rectangles to freezer and chill until hardened, about 30–45 minutes. While coconut freezes, melt chocolate. Remove from freezer and gently press 1 almond into the top of each rectangle. Pour over melted chocolate and return to freezer to harden, another 15–20 minutes. Gently remove candies from parchment and sprinkle over sea salt, if desired.
Love experimenting in the kitchen? Try Plated!Get 25% off your first four weeks of Plated!