Candy Corn White Chocolate Peanut Butter Balls are the perfect Halloween treat! They combine sweet candy corn with salty peanut butter in one addictively delicious bite!
You know how there are some treats we ONLY seem to make around the holidays? Specifically, around Christmas time?
I’m talking things like chocolate bark and scotcheroos and fudge and haystacks and, one of our all time favorites, peanut butter balls!
Don’t get me wrong… I’ve made these recipes at various times throughout the year. For teacher appreciation week or end of the school year treats or just because. But I really feel like we could do more with them.
As in… why AREN’T we making fun Halloween-themed versions of all of our favorites!? Well, I recently decided to start.
So far I’ve made Halloween Haystacks and Candy Corn Muddy Buddies and now these Candy Corn White Chocolate Peanut Butter Balls. And so far, they all have two things in common: candy corn and peanuts! Aka a match made in heaven!
What You’ll Need For This Recipe
Peanut butter – Peanut butter is the main ingredient in this recipe, giving it a rich, creamy, salty base. I used creamy peanut butter, but feel free to substitute crunchy for more texture.
Powdered sugar – Powdered sugar adds sweetness to the peanut butter and thickens it so you can roll it into balls. I added 2 cups powdered sugar.
Butter – Salted butter combines with the peanut butter to balance out the intense peanut butter flavor. I used 5 Tablespoons salted butter, softened to room temperature.
Candy corn – To make this recipe festive for Halloween, I added candy corn to the peanut butter mixture. I used 1/2 cup chopped candy corn and also added whole candy corn pieces on top.
White chocolate – Instead of milk chocolate, which is typically used as the coating for peanut butter balls, I used white chocolate. Feel free to use either/or.
How To Make White Chocolate Peanut Butter Balls
Combine the peanut butter, butter & powdered sugar. In a medium mixing bowl, combine the peanut butter and softened butter with a hand mixer. Slowly add in the powdered sugar until fully combined.
Stir in the candy corn. Stir in the chopped candy corn.
Roll into balls. Line a large cookie sheet with wax paper or parchment paper. Roll the mixture into 1-inch balls and place on prepared cookie sheet. Continue until all the dough is gone.
Chill. Chill 20-30 minutes.
Coat in white chocolate. Melt the white chocolate over low heat, stirring regularly. Using a toothpick or fork, dip peanut butter balls into white chocolate until fully coated. Tap off excess chocolate, then place on baking sheet and immediately top each ball with a piece of candy corn. Let harden completely before serving.
Recipe Variations
- Use crunchy peanut butter instead of creamy
- Use any type of nut butter
- Use milk chocolate instead of white chocolate coating
- Use one whole piece of candy corn in the center of each ball (instead of chopped candy corn)
- Add mini chocolate chips
- Add crushed peanuts
Storage Tips
Peanut Butter Balls should be stored in an airtight container in the refrigerator and will last up to 1 month. Enjoy straight from the fridge or at room temperature.
