These adorable little ghost treats are a twist on an old classic - except our delicious almond butter and a sweetener of your choice take the place of marshmallows. These are wonderful year round, too: you can whip up a quick batch and cut them into squares and serve without the glaze for an everyday healthy treat. If you’re making these for a group, this recipe doubles easily.
1/2 cup sticky sweetener of choice (we love honey, brown rice syrup, or barley malt syrup)
1 tbsp neutral oil, such as coconut or avocado oil
3 cups brown rice crisps cereal
1 tsp vanilla extract
1/2 tsp salt
For the Glaze:
1 cup powdered sugar, sifted
1 - 2 tbsp water
Optional Decoration:
Chocolate chips
Method
Step 1 -
Line a 7x11-inch baking dish with parchment paper and set aside.
Step 2 -
Combine the oil and syrup or honey in a saucepan over low heat and bring to a gentle boil. Let the mixture bubble for about a minute, then remove from the heat and stir in the almond butter, vanilla extract and salt.
Step 3 -
In a large mixing bowl, add the warm liquid mixture to the cereal, and stir to combine.
Step 4 -
Pour the mixture into the baking dish, spreading it to the edges of the pan using a spoon. Once the mixture is evenly distributed throughout the pan, press down on the mixture very firmly and smooth out the top using either the back of a spoon or another piece of parchment paper and your hands.
Step 5 -
Place the dish in the refrigerator for about one hour, or until firm. (If you're in a hurry, you can also pop them into the freezer for about 20 - 30 minutes.)
Step 6 -
Once cool and firm, remove the rice mixture from the pan and cut out shapes using a ghost-shaped cookie cutter. If desired, insert lollipop sticks into the bottom of the cut shapes, and return the treats to the refrigerator while you prepare the glaze.
Step 7 -
In a medium bowl, whisk together the sifted powdered sugar and water. Add more water as needed to achieve a spreadable consistency.
Step 8 -
Spread the glaze on top of the treats, and add chocolate chips to each ghost for eyes. Refrigerate until the glaze has set, about 30 minutes, and enjoy!
