Candy Corn Truffles (Easy No-Bake Recipe)
These little candy corn truffles are perfect for a Halloween party platter, Halloween sweet treat, or when you need a clever leftover candy corn recipe. They taste like a cross between a peanut butter cup and a chocolate truffle.
They're creamy, peanut buttery, and coated in smooth chocolate for the perfect bite-sized treat. Even better, you only need a few ingredients and no fancy equipment since they are no bake.
Why You'll Love This Recipe
Ingredients & Notes
- Candy corn: The star ingredient. It melts down easily in the microwave to form the sweet, chewy base.
- Peanut butter: To balance the sweetness and give the truffles a creamy texture.
- Chocolate almond bark: Melts smoothly for dipping to create the crunchy coating for the candy corn truffles.
- Halloween sprinkles: Optional, but they add a fun and festive touch to the Halloween truffles.
Be sure to check out the full recipe and ingredient list below
How To Make Chocolate Truffles with Candy Corn
See below for a full list of ingredients and detailed instructions.
Step 1
Place the candy corn in a microwave-safe bowl. Heat in 20-second increments, stirring in between, until fully melted and smooth.
Step 2
Add peanut butter and stir well. If needed, microwave for another 20 seconds to help it mix together.
Step 3
Let the mixture cool until it's safe to handle. Scoop out tablespoon or mini ice cream scoop sized portions and roll them into balls. Place on a plate or board and chill for 30 minutes.
Step 4
Melt the almond bark following the package directions. Dip each ball into the melted chocolate until completely coated.
Step 5
Place coated truffles on parchment paper. Add sprinkles if you'd like, then let them set until the chocolate hardens.
Tips & Tricks
- These Halloween truffles set up best when the candy corn and peanut butter mixture has had time to chill. Don't skip that step or the centers will be too soft to roll.
- Once dipped, let them set on parchment paper until the chocolate is firm. You can make them a day or two ahead and keep them in the fridge.
- Swap peanut butter with almond butter or sunflower seed butter for a nut-free option.
- Use white almond bark instead of chocolate for a different look.
- Roll the truffles in crushed pretzels or graham crackers instead of sprinkles for a crunchy coating.
Storing & Reheating
- Store & Freeze: They'll keep for up to 5 days in the refrigerator or about a month in the freezer.
FAQs
Yes. White chocolate will work, but almond bark melts smoother and sets with a firmer coating
Yes. Store them in the fridge so the centers stay firm and the chocolate coating doesn't soften.
Absolutely. These are great for making a day before a party. Just keep them chilled until you're ready to serve.
More Recipes You'll Love
- Strawberry Chocolate Witch Brooms
- Bat Peanut Butter And Jelly Sandwiches
- Air Fryer Bat Chips and Cheese Dip
- Mini Halloween Pizzas
- Hocus Pocus Charcuterie Board
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No Bake Candy Corn Truffles
Ingredients
- 3 cups candy corn
- 1 ½ cups peanut butter
- 12 ounces chocolate almond bark
- Halloween sprinkles optional
Instructions
- Pour the candy corn in to a microwave save bowl and heat in 20 second increments until melted, stirring between each increment.
- Add the peanut butter to the bowl and microwave another 20 seconds, then stir to mix the peanut butter into the candy corn.
- Allow the mixture to cool to the touch, then use a small cookie scoop or tablespoon to scoop out the mixture and roll it into a ball. Place the balls on a plate or cutting board and chill for at least 30minutes.
- Melt the almond bark according to the package instructions, then dip each ball in the melted chocolate to fully coat it.
- Transfer the truffle to a piece of parchment paper and decorate with sprinkles, then allow to cool completely before serving.
