Description

Delight in these spooky yet delicious Chocolate-Strawberry Peanut Butter Skulls, featuring rich melted chocolate shells filled with a crumbly peanut butter and strawberry mixture. This unique treat combines the luscious flavors of chocolate, tangy dried strawberries, and chunky peanut butter, all formed into fun sugar skull shapes perfect for festive occasions or a special indulgence.

Ingredients

Scale

Chocolate Shell

12 ounces chocolate (bittersweet, semisweet, or milk)
Flaky sea salt, for sprinkling
1 tablespoon reserved dried strawberry crumbs

Filling

1.2 ounce bag dried strawberries
2 graham crackers
1/3 cup powdered sugar
1/3 cup chunky peanut butter

Instructions

Melt the Chocolate: Chop the chocolate into small pieces and place in a heatproof bowl. Fill a small saucepan halfway with water and place over medium heat. Once the water is simmering, set the bowl over the saucepan and melt the chocolate, stirring occasionally until smooth.
Prepare Strawberry Crumbs: Pour dried strawberries into the bowl of a food processor fitted with the blade attachment. Pulse until they form fine crumbs.
Make Peanut Butter Filling: Crush the graham crackers inside a sealed plastic bag using a rolling pin. Combine the graham cracker crumbs, powdered sugar, peanut butter, and all but 1 tablespoon of the strawberry crumbs in a stand mixer bowl with the paddle attachment. Beat until crumbly and well combined.
Prepare Molds: Sprinkle a pinch of the reserved strawberry crumbs and a pinch of flaky sea salt into the bottom of each skull mold. Add 1 teaspoon of melted chocolate on top. Keep the chocolate bowl over the hot water to maintain its melted state when not in use.
Coat the Mold: Using a small pastry brush, gently spread the chocolate to cover the strawberries and salt evenly, avoiding lifting chocolate with the brush. Brush chocolate up the sides of each mold to form a thin shell approximately 1/16-inch thick. Freeze molds for about 5 minutes until hardened.
Fill the Skulls: Remove molds from the freezer and fill each with about 2 teaspoons of the peanut butter mixture, pressing gently to compact the filling. Leave a small space at the top for the final chocolate layer.
Seal the Filling: Cover the peanut butter filling with about 1 teaspoon of melted chocolate, spreading it evenly to seal the top. Smooth as needed. Freeze again until solid, around 20 minutes.
Unmold and Serve: Remove the skulls from the freezer, invert the molds onto a clean surface, and gently tap to release the chocolates. Allow them to sit at room temperature for 10-15 minutes to slightly soften before serving.

Notes

Use high-quality chocolate for a better texture and flavor.
The thickness of the chocolate shell is crucial; too thick can overpower, too thin can break easily.
If you don’t have a sugar skull mold, use any small silicone mold of similar size.
Store the finished skulls in an airtight container in the refrigerator to maintain freshness.
For a dairy-free option, substitute chocolate and peanut butter with vegan alternatives.
Be cautious while melting chocolate to avoid overheating which can cause it to seize.

Prep Time: 20 minutes
Cook Time: 30 minutes (including chilling time)
Category: Dessert, Candy
Method: Melting and molding
Cuisine: American

Nutrition

Serving Size: 1 skull (approx. 25g)
Calories: 150
Sugar: 12g
Sodium: 40mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1.5g
Protein: 3g
Cholesterol: 0mg

Keywords: chocolate skulls, peanut butter chocolates, Halloween treats, chocolate candy, strawberry peanut butter desserts, molded chocolates, festive sweets