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    Home » Recipes » Halloween

    Candy Brains

    Modified: Sep 19, '24 · Published: Oct 7, '16 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Creep out your Halloween party guests by serving them these Candy Brains. Each Bleeding PB&J Brain is filled with Peanut Butter Fudge and Jelly "blood."

    candy brains filled with peanut butter fudge and oozing raspberry jelly blood.

    Do you think you can handle eating a Bleeding PJ&J Brain? I guess if you thought these treats were totally gross you'd probably have clicked away by now.

    These candy brains may look gross, but they taste amazing! The white chocolate brains are filled with creamy peanut butter fudge and raspberry preserves.

    The peanut butter fudge is made using white chocolate, peanut butter chips, and peanut butter. It's liquid when it's first made but it firms up into a lovely creamy fudge It's perfect for this project because you can pour it into the brain molds easily.

    cake ball brains with oozing raspberry blood.

    In 2012, I created these Cake Ball Brains to serve at our zombie-themed Halloween party along with Zombie Popsicles and Zombie Candy Cups.

    I made those brains gray but I decided to use a more realistic-looking pinkish tone for these peanut butter fudge brains.

    hot chocolate bomb brains.

    If you prefer your candy brains to look bloody, follow the instructions to make the candy brains in my Hot Chocolate Bomb Brains post.

    I love that these brains look so creepy.

    Let's make some brains.

    Ingredients

    • white candy melts - You can also use any compound chocolates made with palm kernel oil like Ghirardelli Melting Wafers or almond bark. You can use pure white chocolate but you will need to temper it (heat and cool the chocolate to exact temperatures) so that it hardens properly.
    • seedless red raspberry preserves or jam - You can also use strawberry or cherry jam or preserves just be sure to remove any seeds or chunks of fruit
    • red gel food coloring - This is optional but it will add a vibrant red color to the preserves so they look more like blood.
    • peanut butter chips - You'll use the chips along with white candy melts to make the peanut butter fudge filling.
    • creamy peanut butter

    Supplies

    silicone brain molds - To make these candy brains, you will need to get three silicone brain molds. I used a Fred and Friends Brain Freeze mold, but there are a lot of silicone brain molds available on Amazon and they should be very similar.

    food-use-only paint brush or spoon

    You can find all the items you need to make these Bleeding PB&J Brains on Amazon. I earn a small commission when you make a purchase using the links below at no extra cost to you.

    3Pcs 4 Holes Brain Ice,Ice ...Shop on Amazon Genuine Fred BRRRAINS Silic...Shop on Amazon HDE Ice Cube Tray Halloween...Shop on Amazon Wilton Pink Candy Melts Can...Shop on Amazon Dickinson's Preserves, Red ...Shop on Amazon REESE'S Peanut Butter Bakin...Shop on Amazon

    Instructions

    painting white chocolate into a silicone brain mold.

    Make white chocolate shells in brain mold.

    Spoon about a tablespoon of the melted candy melts into a cavity in the brain mold. Paint the chocolate up the sides of the mold adding more if needed. You do not want any thin spots.

    Freeze for a few minutes just until hardened. Don't leave your brains in the freezer for too long or they can crack or develop condensation on the outside.

    You will want your shell of white chocolate to be thick enough that it won't crack which may require painting on two layers.

    making peanut butter fudge with white candy melts, peanut butter chips, and peanut butter.

    Make the peanut butter fudge filling.

    Combine the 4 ounces of white candy melts with the peanut butter chips in a microwave-safe bowl.

    Heat on high power for two 30-second increments, stirring after each.
    Heat for 15-second increments on high power, stirring after each until melted.
    Stir in the peanut butter.

    Allow the fudge to cool while you are filling the molds with the raspberry preserve "blood".

    filling candy brains with bloody raspberry preserves and peanut butter fudge.

    Fill with raspberry preserves and peanut butter fudge.

    Stir the raspberry preserves vigorously until smooth. If needed, add a few drops of water to thin it out. You may need to strain your raspberry preserves or jam through a fine mesh sieve in order to remove any chunks of fruit.

    To make the raspberry filling look like blood, stir in red gel coloring until you get a nice deep red color.

    Spoon one tablespoonful into each white chocolate brain shell.

    Then spoon peanut butter fudge over the top. Fill the brain so you have about ⅛-inch of space at the top edge to cover with white chocolate.

    Pop the brains in the freezer for about 10 minutes until the fudge firms up then let them sit at room temperature for at least 5 minutes.

    unmolding candy brains from silicone brain molds.

    Spoon about a teaspoon of the candy coating on top of each brain, over the peanut butter fudge layer.

    Smooth it out by gently tapping the mold on the table.

    Wipe off any candy coating on the top edge of the brain mold.

    Freeze for about 5 minutes until the candy hardens.

    Remove from freezer and un-mold by peeling away the silicone mold from the brains

    Storage

    Store in an airtight container at room temperature for up to 3 days. Or, place the candy brains in a cardboard box and store them in the refrigerator. The cardboard box will wick up any moisture keeping the chocolates from getting wet and sticky. Set the box on the counter for one hour before opening. 

    Candy brains filled with peanut butter fudge and oozing raspberry sauce blood.

    Recipe

    RELATED: Find dozens of easy fudge recipes at HowToMakeEasyFudge.com.

    Creep out your friends and family this Halloween by serving them Bleeding PB&J Brains. They may look a bit gross but they are tasty peanut butter fudge and jelly filled candy brains.
    Print
    Candy Brains
    Prep Time
    1 hr
    Cook Time
    5 mins
    Total Time
    1 hr 5 mins
     

    These peanut butter fudge and jelly filled candy brains are perfect for your halloween party. They are so delicious and will spook everyone!

    Course: Dessert
    Cuisine: American
    Keyword: brains, candy brains, chocolate brains, fudge, gross halloween food, halloween, halloween desserts, pb and j, peanut butter, white chocolate
    Servings: 12
    Calories: 378 kcal
    Author: Beth Klosterboer
    Ingredients
    Candy Brain (shells)
    • 12 ounces White Candy Melts
    • ⅔ cup pink candy melts*
    • *Use regular pink candy melts not bright pink candy melts.
    Jelly Blood
    • ¾ cup seedless red raspberry preserves
    • optional water
    Peanut Butter Fudge
    • 4 ounces white candy melts
    • 2 ounces peanut butter chips
    • ¾ cup creamy peanut butter
    Instructions
    Candy Brain shells
    1. Pour white and pink candy melts into a microwave safe bowl.
    2. Heat for three 30 second increments on high power, stirring well after each.
    3. If needed heat for 10 second increments on high power, stirring after each until melted.
    4. Spoon 1 tablespoon of candy coating into each brain cavity reserving the remaining candy to top off the brains once filled.
    5. Brush the candy around the entire interior of the mold.
    6. Freeze for 3-5 minutes just until the candy hardens.
    Jelly Blood
    1. Stir the preserves until very runny, adding a drop or so of water if needed.
    2. If needed, you can warm your jelly, just be sure it's only slightly warm when you pour it into the brain.
    3. Spoon 1 tablespoon into each brain.
    Peanut Butter Fudge
    1. Combine the 4 ounces of white candy melts with the peanut butter chips in a microwave safe bowl.
    2. Heat on high power for two 30 second increments, stirring after each.
    3. Heat for 15 second increments on high power, stirring after each until melted.
    4. Stir in the peanut butter.
    5. Allow the fudge to cool for 5 minutes.
    6. Pour a heaping tablespoonful into each brain on top of the jelly, filling to ⅛th of an inch from the edge of the mold.
    7. Freeze the brains for 10 minutes.
    8. Remove and let sit for 5 minutes.
    9. Re-heat the pinkish candy coating in the microwave for 10 second bursts at high power, stirring after each until melted.
    10. Spoon about a teaspoon of the candy coating on top of each brain, over the peanut butter fudge layer.
    11. Smooth it out by gently tapping the mold on the table.
    12. Wipe off any candy coating on the top edge of the brain mold.
    13. Freeze for about 5 minutes until the candy hardens.
    14. Remove from freezer and un-mold by peeling away the silicone mold from the brains.

    Recipe Video

    Recipe Notes

    Store in an airtight container at room temperature for up to 3 days. Or, place the candy brains in a cardboard box and store them in the refrigerator. The cardboard box will wick up any moisture keeping the chocolates from getting wet and sticky. Set the box on the counter for one hour before opening. 

    Related Recipes

    You might also like these other gross Halloween recipes:

    Freak out your party guests by serving some of this gross Halloween food. Even though these hand-burgers, pizza skulls, and cake ball brains look creepy, they taste great.

    Gumdrop Brains • Lung Calzones
    Hand Burgers • Pumpkin P-EYE and other EYE shaped food
    Stuffed Pizza Skulls • Cake Ball Brains
    Gumdrop Skulls • Chocolate Roaches in Popcorn

     

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    1. Zidders Roofurry says

      March 28, 2022 at 12:10 pm

      These look amazing.

      Reply
    2. Sandy says

      October 23, 2019 at 9:47 pm

      Hi! I can’t wait to make these for our Halloween party, but wondering if I can make them 2-3 days in advance? In Portland, Oregon and its fall weather so not too worried about condensation and also have a basement. Please let me know and thank you so much!

      Reply
      • Beth says

        October 24, 2019 at 8:42 am

        Yes, definitely. They will be fine at room temperature for several days. Have fun and enjoy!

        Reply
    3. Lou says

      October 03, 2019 at 8:36 am

      My brains have a lot of condensation on them and seem to be melting. Its humid here and Input them in the coolest dryest room we have. Any suggestions?

      Reply
      • Beth says

        October 03, 2019 at 9:26 am

        I am so sorry to hear that you are having those issues. Weather can really reak havoc on chocolate. The condensation typically happens if you leave your candies in the freezer for too long, but it can also happen if the candies go from the freezer into a hot humid room. If the brains are melting then the room temperature is definitely too warm.

        If you have a basement, which will be cooler, you can package them well and store them down there. If not, then your only option may be to store them in the refrigerator.

        I usually don't recommend storing them in the fridge due to condensation but in this case they already have condensation on them so storing them in the fridge will not affect that. You can put a paper towel in with them to help wick up some of the moisture or package them in a cardboard shipping box which will wick up the excess moisture.

        You can also set them in front of a fan for a while. Just make sure the fan isn't blowing fuzz or dog or cat hair onto your candies. This will help to dry the moisture. The brains will probably dry with little dried spots but they won't be very noticeable because of the shape of the brains.

        Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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