This recipe is 100% inspired by my mom. For years she handed out homemade Rice Krispie lollipops decorated with Smarties’ happy faces to trick-or-treaters. I loved eating them and making them with her, and because of this tradition have always associated Rice Krispie treats with Halloween. Her version was delicious but very heavy on fat and sugar, as were most treats back in the 80s!
Fast forward 20 years or so and here I am making them myself, but with a healthy twist. I have made a version of these to hand out on Halloween for the past two years here in Whistler. I understand that due to safety, particularly if living in a busy, large community, some people don’t appreciate homemade Halloween candy. In smaller communities however, it is often more acceptable. If you do decide to give these out to trick-or-treaters, simply add a label with your name, home address and the ingredients. This will make parents feel much more comfortable with their child eating them. Alternatively, these treats are perfect for serving at a kids Halloween party. They are still a “treat” but genuinely have some nutritional benefit and won’t cause that scary sugar rush and crash. I have made these pops with sunflower seed butter, but they are also delicious made with almond butter or natural peanut butter if you are not concerned about nuts.
If you like you can decorate the pops with traditional sprinkles. I have made homemade, orange coloured coconut sprinkles to avoid artificial colour.
What you need:
For the pops:
5 Cups organic brown rice crisps
½ Cup sunflower seed butter (or almond or natural peanut butter)
½ Cup coconut sugar
½ Cup agave
Pinch sea salt
½ Cup semi-sweet chocolate chips
For the sprinkles:
A few drops each red and yellow “natural food colouring” (you can find this at Whole Foods)
½ Cup unsweetened desiccated coconut
1 Tbsp water
For the packaging:
Ribbon or raffia
Sticky or tie on labels
What to do:
If you are making coconut sprinkles, start these first. Preheat your oven to 350 degrees and line a baking tray with parchment paper. Mix water, natural food colouring and coconut together until fully coated. If the colour is not bright enough, add a few more drops of colouring. Spread out on the tray and bake for 5-10 minutes until completely dry. Stir often and watch closely so that they don’t burn. Allow to cool.
Put the rice crisps in a large bowl. In heavy pan, heat the agave, coconut sugar and salt over medium heat until just bubbling. Turn down heat to low and add sunflower seed butter, stirring until completely melted and combined. Pour over the rice crisps gently mix until all rice crisps are covered.
Once cool enough to handle, form mixture into balls on popsicle sticks. Lay on parchment to cool.
While the pops cool, microwave the chocolate chips for 1 minute until just starting to melt. Stir, then microwave again for 30 seconds. Stir. Keep doing this until the chocolate is fully melted.
To finish the pops, dip them half way into the chocolate, then role the top in the sprinkles. Allow to cool completely.
Package in clear cello bags tied with festive ribbon. Add labels if handing out to trick-or-treaters.
Now, just see if you can stop yourself eating them all before Halloween!