These sweet and crunchy bites are a perfect spin on the nostalgic rice krispy treats. This no bake recipe, formed into bite size balls for snacking and decorated as the most adorable Halloween ghosts are a must for your next Halloween party!
Halloween is a BIG DEAL at Southwest Airlines Headquarters. Like all out team costumes, skits, it’s basically a huge party all day long from what I’ve heard. It’ll be my first this year! So it’s only appropriate that I go all out with the Halloween treats to share. Would you expect anything less?
I’d seen Halloween rice krispy treats as monsters, mummies, pumpkins… it was due time for some ghosts to show up to the party! Enter: coconut butter. The sweetest coconut bite will be sure to fill your sweet tooth cravings this October and makes for the perfect ghost costume for these treats.
But the best part about this rice krispy recipe is that we nixed the mess of melting all your ingredients in a big pot. Because no matter how much I loved that childhood recipe, the clean up was hell.
So when I stopped into Sprouts for some recipe inspiration, my mind was spinning with ideas. They carry those all natural marshmallows of course, but I just couldn’t fathom scrubbing down my pot again. I went with the next best sticky ingredient around; peanut butter!
I love shopping at Sprouts when I’m still mulling over a recipe because they literally have EVERY healthy ingredient I can think of. From the most basic to the most bizarre, it’s all there AND at a really great price. In this case it was coconut butter, which can be a little difficult to find in some situations. But my Sprouts actually had two options! I’m sold. If you’re not a huge coconut fan, try white chocolate instead!
KRISPY BOO TREATS
Prep time: 2 hours 10 minutes
Serves: 18
3 c peanut butter
1/2 c honey
3 c brown rice cereal
1/2 c coconut butter
2 tsp coconut oil
1/2 c chocolate chips
1. In a small bowl, mix to combine 3 c. peanut butter and ½ c. honey.
2. In a separate large bowl, measure and pour your 3 c. brown rice cereal.
3. Scoop peanut butter and honey mixture into cereal bowl and mix to combine.
4. Form mixture into 18 balls, use an ice cream scoop for measure.
5. Transfer to a lined baking sheet and refrigerate for minimum 1 hour.
6. Remove balls from refrigerator and prepare your ghost toppings!
7. Microwave ½ c. coconut butter with 2 tsp. coconut oil for 30 seconds. You may need to mix and microwave for an additional 15 seconds. You want the mixture to be melted and liquidy, but not too thin.
8. Using a fork, dip each ball into your coconut mixture, rolling them around for good measure. Lay each back on your wax paper to dry.
9. Use chocolate chips to place eyes on each ghost.
10. Refrigerate for minimum 1 hour to harden and store there until you’re ready to enjoy!
This post is sponsored by Sprouts. All opinions are my own. To view my full disclosure policy, click here.
