The best treats for children (of any age) are whole foods, however, it’s Halloween and participating in spooky traditions can be fun for the soul. Occasionally, letting go of the reins is necessary t0 enjoy the ghoulish fun with your family, neighbors and friends. The secret is to loosely monitor what the kids are eating, being mindful of any allergy restrictions, and allow them to enjoy the magic of this crazy night by consuming their treasures in moderation. If you’re brave enough to host a Halloween party, I have a quick-and-easy, winning recipe for you to try. My Crispy Peanut Butter Cups are assembled in less than 15 minutes with ingredients most of you will have on hand. I hope you’ll love them as much as we do!
Made with Simple Ingredients:
Creamy organic peanut butter (unsweetened)
Maple syrup
Brown rice syrup (optional)
Erewhon Crispy Brown Rice Cereal
Alter Eco Dark Blackout Chocolate Bars
Himalayan Sea Salt
Our Crispy Peanut Butter Cups are gluten-free, vegan and absolutely delicious!
Adding a pinch of Himalayan sea salt on top of each cup truly brings out the amazing flavor of these treats! It’s optional but I love the sea salt on top.
ARE YOU LOOKING FOR HEALTHIER HALLOWEEN CHOICES TO HAND OUT THIS HALLOWEEN?
If so, check out a few of our favorite alternaitves:
Annie’s Homegrown: Fruit Snacks
Nature’s Path: Chocolate Crispy Rice Bars
Justin’s: Nut Butter Squeeze Packs
Endangered Species: Dark Chocolate Bug Bites
- 2 Alter Eco Dark Blackout Bars
- 1 cup creamy, unsweetened peanut butter
- 1 cup Erewhon Crispy Brown Rice Cereal
- 2 Tablespoons maple syrup
- 2 Tablespoon brown rice syrup (if you don't have brown rice syrup on hand, feel free to add more maple syrup. If no brown rice syrup, add 1 extra Tablespoon of maple syrup.
- Himalayan sea salt to taste
- Mini muffin cups
- Using a double boiler, melt 2 broken Alter Eco Dark Blackout Bars. Remove and set aside.
- Add 1 teaspoon melted chocolate to each mini muffin cup.
- Place muffin cups in the freezer to set - about 5 minutes.
- Using a small saucepan over low heat, add peanut butter, a pinch of Himalayan sea salt, maple syrup and brown rice syrup. Stir until melted and runny.
- Add crispy brown rice to a medium-size bowl. Pour warm peanut butter mixture over the top and stir to combine. Create small round balls with your hands - about 1 teaspoon worth.
- Remove mini muffin cups from freezer and add a small amount of peanut butter balls, slightly flattened, to each cup.
- Add another 1-2 teaspoons of melted chocolate to each peanut butter cup, making sure the peanut butter is covered. Place back in the refrigerator until set. - About 10 minutes.
- Add a pinch of Himalayan sea salt to the top and serve.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.