These treats are ridiculously easy to make, and almost too cute to eat! Crispy, chocolatey bars are delicious in and of themselves, but put them on a stick and they become all that much more tasty.
I’m not one to make big Halloween plans—I always find Halloween a little creepy and certainly a far cry from a sugar-free celebration!—but I do love the harvest season and that there are usually plenty of treats involved. Making your own sweets around holidays is a sure way to control the quality of what you’re eating or feeding to little ones. Goodies made from scratch are almost always healthier and tastier than store-bought, sugary junk foods.
These lollipop bars are all treat and no trick. What you see is what you get: whole grain rice cereal, peanut butter, chocolate, some sunflower seeds, and a little dried fruit. Pop them in the freezer for easy storage. Even straight from the freezer they are easy to chew and perfectly sweet.
Other Fun Stuff…
If you’ve got gluten-free Halloween/harvest treat recipes to share, check out Our Spunky Halloween hosted by Kelly from The Spunky Coconut and submit your recipe! I can’t wait for the round-up of recipes to go live later this month.
(Oh, and by the way: later this week, I’ll be doing a giveaway of my cookbook! Be sure to come on back and enter for your chance to win.)
Chocolate Peanut Butter Lollipop Bars
2 ounces unsweetened chocolate, roughly chopped
1/3 cup creamy unsweetened peanut butter
¼ cup agave nectar or honey
3 cups Erewhon Gluten-Free Crispy Brown Rice Cereal, or other gluten-free rice cereal
¼ cup sunflower seeds
¼ cup dried currants or raisins
½ teaspoon ground cinnamon
Pinch of sea salt
16 lollipop or popsicle sticks, for serving
Line an 8×8-inch square baking dish with parchment paper. Set aside.
In a small pot over very low heat, combine the chocolate, peanut butter, and agave nectar. Cook, stirring constantly, until just melted and smooth. Remove from heat.
In a large bowl, combine the rice cereal, sunflower seeds, currants, cinnamon, and salt. Pour the chocolate mixture over the dry ingredients and stir to combine.
Press the mixture into the parchment-lined baking dish. Freeze until firm and set, about 30 minutes. Remove from pan and cut into 16 squares. Insert a lollipop stick into each bar before serving. (Store in an airtight container in the freezer. Can be enjoyed frozen or room temperature.)
Swap It: Allergic to peanuts? Swap in sunflower seed or almond butter instead!
Find more healthy recipes at this week’s edition of Slightly Indulgent Tuesday.