Here’s a festive treat perfect for Halloween or Día de los Muertos: chocolate skulls filled with strawberry and peanut butter. These bite-sized calaveras are striking enough for an altar or a party platter, yet surprisingly simple to make. The combination of bittersweet chocolate, bright freeze-dried strawberries, and a crunchy peanut butter filling creates a lovely balance of flavor and texture.
The most time-consuming part is finding a small sugar skull mold. I used a six-skull mold with cavities about two inches long; if your molds are larger or smaller, adjust the filling amounts accordingly. If you don’t have a skull mold, mini muffin cups work well too—this method simply changes the final shape but not the delicious result.
To add color and a burst of real strawberry flavor, grind freeze-dried strawberries into a fine, hot-pink powder. A light dusting of this powder in the bottom of each skull mold brightens the chocolates visually and adds a tangy note that contrasts nicely with the peanut butter. A small pinch of flaky sea salt sprinkled with the strawberry powder enhances the flavors further.
Melt high-quality chocolate and use it to seal in the strawberry crumbs and to form the skull shell. Bittersweet chocolate gives a nice contrast to the sweet peanut butter, but semisweet or milk chocolate are also excellent choices if you prefer a sweeter, creamier finish. Chop the chocolate finely and melt it gently in a heatproof bowl set over simmering water until smooth.
Use a small pastry brush or a clean paint brush to gently paint melted chocolate into the bottom and sides of each mold, taking care not to disturb the strawberry powder. A thin, even coating—about 1/16 inch—creates a delicate shell that still holds up when you fill the skulls. Place the molds in the freezer for a few minutes to set the chocolate before adding the filling.
For the filling, combine crunchy peanut butter with powdered sugar and crushed graham crackers to achieve a firm, slightly gritty texture that holds its shape inside the chocolate shell. Add a bit of the ground freeze-dried strawberries to the filling for continuity of flavor and a hint of fruitiness in every bite. The graham crackers give a pleasant toasty note that complements both the peanut butter and the chocolate.
Spoon the peanut butter mixture into each mold, filling almost to the top but leaving enough room for a thin final layer of chocolate. Press the filling down gently to eliminate air pockets and ensure the skulls are compact. Finish by covering each filled skull with more melted chocolate, smoothing the surface so the chocolates have a neat, sealed appearance.
Return the molds to the freezer for about 20 minutes until fully firm. To unmold, invert the chilled molds onto a clean surface, tap gently to release the skulls, and let them come to room temperature for 10–15 minutes before serving so the chocolate softens slightly and the flavors open up.
Skulls will keep at room temperature for one day; if you need to make them in advance, store them in the refrigerator and bring them to room temperature before serving. These make delightful, seasonal gifts or a festive addition to any Día de los Muertos or Halloween spread.
Chocolate-Strawberry Peanut Butter Skulls Recipe
18 Skulls
50 minutes
10 minutes
1 hour
The graham cracker element in the filling adds body and a toasty flavor inspired by similar peanut butter cup experiments. If preparing ahead, refrigerate the skulls and bring them to room temperature before serving so the texture and aroma are best enjoyed.
Ingredients
- 12 ounces chocolate (bittersweet, semisweet, or milk)
- 1.2 ounce bag freeze-dried strawberries
- 2 graham crackers
- 1/3 cup powdered sugar
- 1/3 cup crunchy peanut butter
- Flaky sea salt
Special Equipment
- Small sugar skull mold or mini muffin pan
- Small pastry brush or a clean paint brush
Instructions
- Chop the chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth.
- Place the freeze-dried strawberries in a food processor and pulse until they form a fine powder. Reserve about 1 tablespoon for the filling.
- Crush the graham crackers in a sealed bag with a rolling pin. In a mixing bowl, combine the graham cracker crumbs, powdered sugar, and crunchy peanut butter. Add most of the ground strawberry powder to the mixture and beat until crumbly and evenly combined.
- Sprinkle a pinch of the reserved strawberry crumbs and a tiny pinch of flaky sea salt into the bottom of each mold cavity. Top each with about 1 teaspoon of melted chocolate.
- Using the pastry brush, gently spread the chocolate to cover the strawberries and salt and brush a thin layer up the sides of each cavity. Aim for a shell roughly 1/16 inch thick. Chill the molds in the freezer for about 5 minutes to set the shell.
- Fill each mold with roughly 2 teaspoons of the peanut butter mixture (adjust amount for mold size) and press down gently so the filling is compact and nearly to the top.
- Cover the filling with another teaspoon of melted chocolate and smooth the surface. Freeze until solid, about 20 minutes.
- Remove from the freezer, invert the molds onto a clean surface, and tap to release the skulls. Allow them to sit at room temperature for 10–15 minutes before serving.
Nutrition Information:
Yield: 18
Serving Size: 1
Amount Per Serving:
Calories: 162
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 7mg
Sodium: 94mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 13g
Protein: 3g
If you try this recipe, please leave a comment and share a photo on Instagram—tag @holajalapeno so your creation can be seen. I love hearing how these turn out in your kitchen.
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