Copycat Dunkin’ Candy Bar Signature Latte Recipe

If you’ve ever had that cozy, sugar-laced craving hit somewhere between Halloween candy and your third espresso of the day, this one’s for you. The Dunkin’ Candy Bar Signature Latte is part drink, part dessert, a swirl of chocolate, toffee, and peanut butter in steamed milk and espresso, crowned with whipped cream, mocha drizzle, and candy crunch that practically crackles when it hits your tongue. It’s the kind of latte that doesn’t care if you’re being “seasonal.” It’s all about sweet comfort in a cup.

I first tried the original version on a drizzly October afternoon, the kind where even your coat feels tired. I didn’t expect much. But that first sip? Salty-sweet, with a deep cocoa note and just enough peanut butter to make it feel indulgent. The pretzel crunch on top was soggy, sure, but I forgave it. Because somehow, it still worked. That night, I went home and started tinkering.

This homemade Dunkin’ Candy Bar Signature Latte hits all the right notes: rich chocolate, buttery toffee, a hint of peanut butter, and that signature swirl that makes each sip a little different. Hot or iced, it’s treat-yourself energy in a cup, minus the drive-thru.

How to Make the Candy Bar Signature Latte at Home

Start by whipping up a quick candy-bar-style flavor swirl using sweetened condensed milk, cocoa, toffee syrup, peanut butter powder, and a pinch of salt. Add this to espresso and hot or iced milk depending on your mood. Top it all with whipped cream, mocha drizzle, and your homemade candy crunch mix. It’s layered, luscious, and wildly satisfying, like drinking your way through a fun-size candy aisle.

Nutrition Facts (per 16 oz hot latte, with whip + drizzle)

• Calories: ~440
• Total Fat: 16 g
• Saturated Fat: 10 g
• Carbohydrates: 58 g
• Sugar: 49 g
• Protein: 9 g

Ingredients (1 hot or iced latte, ~16–20 oz)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1

For the Candy Bar Swirl

• 2 tbsp sweetened condensed milk
• 1 tbsp light corn syrup
• 1 tbsp 2% or whole milk
• 1½ tsp Dutch-process cocoa powder
• 1 tsp toffee syrup (like Monin or homemade)
• ½ tsp peanut butter powder (PB2)
• ⅛ tsp vanilla extract
• Pinch of sea salt

For the Latte

• 2 shots espresso (or ⅓ cup strong brewed coffee)
• 8–10 oz steamed milk (for hot) or cold milk (for iced)

Toppings

• Whipped cream
• Mocha drizzle (chocolate syrup + a splash of espresso or hot water)
• 1–2 tbsp Candy Bar Crunch (see below)

Candy Bar Crunch Topping

• 1 tbsp crushed salted pretzels
• 1 tbsp toffee bits (like Heath)
• 1 tbsp mini chocolate chips or cookie crumbs

Tools You’ll Need

• Small mixing bowl
• Blender or frother (for iced version)
• Espresso machine or strong coffee
• Measuring spoons
• Spoon or piping bag for whipped cream
• 16–20 oz mug or glass
• Straw (for iced)

Instructions

Step 1: Make the Candy Bar Swirl

In a small bowl, whisk together sweetened condensed milk, corn syrup, milk, cocoa powder, toffee syrup, peanut butter powder, vanilla, and salt. Mix until smooth and glossy. (1–2 min)

Step 2: Make the Latte

For hot: Steam the milk with 2 tablespoons of the swirl until warm and slightly frothy. Pour espresso into your mug, then add the steamed milk mixture.
For iced: Shake together espresso, ¾ cup cold milk, and 2½ tablespoons swirl. Pour over ice.

Step 3: Add Toppings

Top with whipped cream, mocha drizzle, and a sprinkle of Candy Bar Crunch. Serve immediately and sip slowly. (2 min)

Tips

• Use a handheld frother for fast blending of the swirl into milk.
• Shake iced lattes to combine before pouring over ice, especially if using cold brew instead of espresso.
• Keep the Candy Bar Swirl refrigerated in a jar, it’ll last about 5–6 days.
• For frozen version: Blend 1 cup ice, ¾ cup milk, 2 shots espresso, and 3 tbsp swirl until slushy.

What to Serve With

Sweet pairings

• Mini brownies or fudge bites – The deep cocoa in the latte loves something dense and chewy on the side. Bonus points if it has a crackly top.
• Peanut butter cookies – It’s like giving the peanut butter notes in the drink a soft echo. Dipped in the hot latte? Absolute comfort.
• Salted caramel popcorn – Salty, sweet, and crunchy. It brings out the toffee and pretzel tones while keeping things playful.

Savory balance

• Everything bagel with cream cheese – That garlicky-salty crunch somehow plays well with the latte’s sweet side. Total sensory contrast.
• Bacon breakfast sandwich – A smoky-salty sandwich offsets the sugar and makes this drink feel like a full meal treat.
• Soft pretzel sticks – Add a side of honey mustard if you’re feeling extra. It turns the snack into something Oktoberfest-adjacent and perfect for dunking between sips.

Variations

Iced Candy Bar Latte
Follow the same base recipe, but shake the swirl with espresso and cold milk. Pour over ice and top as usual. The candy crunch stays crisp longer this way.

Frozen Candy Bar Coffee
Blend 1½ cups ice, 1 shot espresso or cold brew, ¾ cup milk, and 3 tbsp swirl until thick and smooth. Top with cream, drizzle, and crunch.

Mocha-Bar Latte
Add 1 tsp of chocolate syrup directly to your espresso for a double-hit of chocolate richness in the base.

Boozy Bar Latte (21+)
Add 1 oz of peanut butter whiskey or bourbon before topping with whipped cream. Warm, nutty, and made for chilly nights.

Low Sugar Version
Use unsweetened cocoa, reduced sugar condensed milk (or homemade), and skip the whipped topping. Still sweet, but more mellow.

Ingredient Substitutes

Sweetened Condensed Milk

• Substitute: Evaporated milk + 1 tbsp brown sugar (per 2 tbsp), or full-fat coconut milk + honey for a dairy-free option.

Toffee Syrup

• Substitute: Butterscotch syrup, caramel syrup + a tiny pinch of butter extract, or homemade toffee sauce thinned with water.

Peanut Butter Powder

• Substitute: ½ tsp smooth peanut butter blended into the swirl (emulsify well), or omit if nut-free.

Milk (Steamed or Cold)

• Substitute: Almond milk, oat milk, or whole milk with a dash of cream for a richer feel. Oat milk foams surprisingly well.

Espresso

• Substitute: Strong brewed coffee (⅓–½ cup), instant espresso powder + hot water, or cold brew for iced version.

Candy Crunch Topping

• Substitute: Crushed candy bars (Snickers or Heath), crumbled graham crackers with mini chips, or even a dash of cinnamon sugar for a simple finish.

Honest Review

After a few test rounds (and more sugar buzz than I’d planned for), this version of the Dunkin’ Candy Bar Signature Latte lands pretty darn close to the original. The swirl is rich and complex, chocolatey without being flat, with the peanut butter and toffee notes peeking through just enough. I was surprised how much the tiny pinch of salt brought everything together, giving that subtle pretzel vibe even before the crunch topping went on.

Texture-wise, it drinks just like Dunkin’s Signature Lattes: smooth, velvety, indulgent. The toppings, especially the candy crunch, make it feel like a real treat, not just another cup of coffee.

Is it exactly like Dunkin’s version? Not quite. I’m sure their swirl base has some industrial-grade emulsifiers and flavorings doing heavy lifting, and their espresso machines are calibrated in a way my kitchen gear isn’t. But taste-wise? It checks the same boxes: sweet, layered, nostalgic, and a little bit over-the-top in the best way.

If you’re looking for something fun and cozy, especially around fall or Halloween, this latte hits the spot. It’s indulgent enough to feel like dessert, but still coffee-forward enough that you don’t feel like you’re just drinking candy. Would I make it again? 100%. Especially the iced version, it’s dangerously good.