Go Back
–+ servings

Candy Corn White Chocolate Peanut Butter Balls

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!
Print Pin
Prep Time: 30 minutes
Chilling Time: 15 minutes
Servings: 36
Calories: 146kcal
Author: Cathy Trochelman

Ingredients

  • 1 cup peanut butter
  • 5 Tablespoons salted butter softened
  • 2 cups powdered sugar
  • 1/2 cup candy corn chopped
  • 12 ounces white chocolate melted. I used CandiQuik
  • 36 pieces candy corn whole

Instructions

  1. In a medium bowl, combine peanut butter and softened butter. Mix with a hand mixer until well combined.
  2. Add candy corn and stir until evenly distributed.
  3. Use your hands to roll the mixture into 1-inch balls and place on parchment paper-lined baking sheet.
  4. Refrigerate for 20-30 minutes.
  5. Remove from refrigerator. Melt the white chocolate and roll peanut butter balls in melted chocolate to coat.
  6. Tap off excess chocolate, then place on prepared baking sheet and immediately top each with one piece of candy corn. Set aside to harden.

Notes

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.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 61mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 51IU | Vitamin C: 0.05mg | Calcium: 23mg | Iron: 0.2mg