Homemade Halloween Candy

Happy Halloween!

Instead of buying candy, in the spirit of Halloween I decided to make my own! In the words of Michael Pollan, “Eat all the junk food you want, as long as you cook it yourself.”

I modified this recipe from Oh She Glows to create these tasty treats. If a Twix, Almond Joy, and Reese’s came together and went vegan, this candy would be the result!


Homemade Halloween Candy

vegetarian, vegan, soy-free, dairy-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


Shortbread Crust:

  • 3/4 cup Earth Balance, at room temperature
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 1/2 cup all-purpose flour

Caramel Center:

  • 1/2 cup brown rice syrup
  • 6 Tbsp Soy Free Earth Balance
  • 1 tsp salt
  • 2 Tbsp pure maple syrup
  • 1 Tbsp peanut butter

Chocolate Topping:

  • 3/4 cup dark chocolate, chopped
  • 2 Tbsp regular coconut milk
  • 1/2 Tbsp pure maple syrup
  • 1/2 cup shredded coconut

Preheat oven to 350*F. Fill a muffin tin with paper liners and spray lightly with nonstick cooking spray. Cream the Earth Balance and sugar together. Stir in vanilla and salt. Add flour and mix until dough forms. Divide dough among muffin tin and press down to form the bottom crust of the candy. Bake in the oven for 20-25 minutes until the edges are golden brown.


To make the caramel center, add the Earth Balance and sugar in a sauce pan and bring to a boil. Reduce to medium heat and stir for a few more minutes. Add salt, maple syrup, and peanut butter. Stir well. Heat over low heat until shortbread has baked and cooled for 10 minutes. Spoon caramel over the top of the shortbread crust and spread around quickly before it hardens. Place in freezer for 20 minutes until hard.

To make the chocolate topping, heat the chocolate and coconut milk over low heat. Stir frequently until smooth before adding the maple syrup. Stir mixture on low heat until caramel is hardened in the freezer. Remove candy from freezer and spoon and spread chocolate over the caramel layer. Sprinkle chocolate with shredded coconut.

Place candy back in freezer for 20 minutes until firm. Remove from freezer and remove paper lining cups from candy. As tempting as these candies will be, let them sit for about an hour before cutting or biting into them – the caramel needs time to soften or else you will break you teeth!


Enjoy! This recipe makes about a dozen big candy cups; plenty of Halloween candy to last me all week!

What’s your favorite Halloween candy?



  1. Eat Chic » Blog Archive » Slow Roasted Tomatoes - [...] a totally unrelated note, I am completely addicted to my homemade Halloween candy! Someone needs to take these things…
  2. Eat Chic » Blog Archive » Candied Citrus Peel - [...] other homemade candy recipes check out Chocolate Caramel Candy Cups and Dark Chocolate [...]

Submit a Comment

Your email address will not be published. Required fields are marked *