Crunchy Coconut-Pumpkin Butter Cups

A mash up of two candy bars with a Fall twist! Nestle crunch and Hershey’s Mounds come together in one homemade cup with Pumpkin butter. An almost no-cook 4-ingredient treat and no tricks!


Imagine a peanut butter cup minus the peanut butter but with pumpkin butter and coconut and Rice Krispies added to the chocolate shell! One epic candy and it’s homemade!

One essential ingredient in the recipe is Trader Joe’s pumpkin butter. If you haven’t tried this, please stop reading further and drive to your nearest Trader Joe’s. Go ahead, I’ll wait!


It is so AMAZING!!! Sweet, spicy, pumpkiny….a spoon is good enough to savor this butter. Try to use unseewetend shredded coconut because the pumpkin butter is sweet already.

All you need is a microwave to melt the chocolate. So, a fun project for little kiddos. Melt chocolate and stir Rice Krispies cereal in it.

Mix together pumpkin butter and unsweetened shredded coconut together.

Spread some melted chocolate mixture in the bottom of a muffin cup lined with paper liner. Place 2 tablepoons of coconut-pumpkin mixture and then spread some more melted chocolate on top. Sprinkle some shredded coconut on top. Got to make it pretty:) Let set in the refrigerator, but serve at room temperature.

Check out more pumpkin recipes, Browned Butter Pumpkin MadeleinesPumpkin Spice Funnel CakesBrownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake.

featurecup1.jpgCrunchy Coconut-Pumpkin Butter Cups


1 1/4 cups unsweetened shredded coconut, divided

1/4 cup + 2 tablespoons pumpkin butter

1 cup semi sweet chocolate chips

1/2 cup Rice Krispies cereal


Line a muffin pan with 7 paper liners and set aside.

Using a spoon, mix together 1 cup unsweetened shredded coconut and pumpkin butter in a medium bowl, until thoroughly combined. Set aside.

Melt chocolate chips in a microwave for about 1 1/2 minutes, until thoroughly melted (stir every 30 seconds). Remove from microwave and add Rice Krispies cereal, stir well.

Add 1 tablespoon measure melted chocolate mixture into each muffin cup.

Using a spoon, spread to cover the entire bottom and about 1/4-inch up the sides.

Spread about 2 tablespoons measure coconut-pumpkin filling on top of each chocolate base and then spread 1/2 tablespoon measure remaining chocolate mixture.

Sprinkle some shredded coconut on top of each cups.

Place muffin pan in the refrigerator for few hours to set.

Serve at room temperature.

makes 7 cups



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