Día de Muertos Chocolate Hats made with festive sprinkles and sugar skulls! | Take Two Tapas | #Ad @SprinklePopShop

Día de Muertos Chocolate Hats

  • Author: Jennifer Stewart
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 6 hats 1x


Celebrate the Day of the Dead with these festive Día de Muertos Chocolate Hats!  A dark chocolate peanut butter cup dressed up with sprinkles and sugar skulls.



1 lb dark chocolate or semi-sweet

1/4 cup peanut butter

1/8 cup powdered sugar

1/2 tablespoon butter

1 teaspoon salt

Assorted Sprinkles

Día de Muertos sugar skull candies


Melt your chocolate in a slow cooker or in the microwave.

Add 1 tablespoon of melted chocolate to each of the 6 molds in the 3-inch mold.

Set in the fridge until solid.

In the smaller mold, fill 6 molds with melted chocolate.

Place in the fridge for 8-10 minutes or until the edges of the cups are solid but the middle is still melted.

Pour out the middle melted chocolate.  I put this chocolate back in the slow cooker so I don’t waste it.

Set back in the fridge until solid.

While the cups are solidifying, make the peanut butter filling.

Remove the cup molds from the fridge, add 1 tablespoon peanut butter filling, or enough to fill the dup about 80 %.

Pour melted chocolate over the peanut butter filling to fill the entire cup.  Make sure that the peanut butter filling doesn’t go to the edges or the cups won’t have solid chocolate walls.

Place back in the fridge to solidify.

Once these are done, remove the cups and the hat brims from the molds.

Assemble with melted chocolate and decorate with your sprinkles and sugar skulls!



*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

  • Category: Desserts, Holiday
  • Method: Crockpot
  • Cuisine: Mexican

Keywords: Day of the Dead, Halloween, Chocolate, Peanut Butter