Candy Corn Rice Crispy Treats [Plant-Based]: the Halloween Recipe Everyone Can Make
Made with crispy brown rice cereal, brown rice syrup, and dark chocolate chips, these plant-based candy corn rice crispy treats are a delicious Halloween treat.
Ditch the artificial flavors and colorings this Halloween season and make these fun plant-based candy corn rice crispy treats. Made with crispy brown rice cereal, brown rice syrup, and dark chocolate chips this is a delightful Halloween recipe.
Brown rice syrup acts as a binder in this rice crispy treats recipe which eliminates the need for marshmallows, which often contain gelatin. Gelatin is one of many animal-based ingredients that make up traditional Halloween treats. But by forgoing it, you avoid excluding those who abstain from animal products.
These candy corn inspired rice crispy treats are colored naturally with plant-based food coloring and chocolate chips. Both are much healthier alternatives than the scary chemical-based dyes that are most common in Halloween candies.
Since brown rice syrup is made up of complex carbohydrates, it won’t send your blood sugar down a dive, either. A sugar high and eventual sugar low is all too common on Halloween after indulging in too many sweets. Serving up homemade treats free of refined sugars prevents the sugary rollercoaster ride.
Make your whole Halloween holiday healthier by serving this for dessert after a healthy festive entree like these Jack-O’-Lantern shaped stuffed bell peppers. You’re in for a guilt-free yet tasty evening with this recipe!
Ingredients
Preparation
- Line a 9×13 pan with enough parchment paper to hang over the edges.
- Place 2 ½ cups brown rice cereal in a large bowl. Add one cup of brown rice syrup and mix until cereal is thoroughly coated. Spread the mixture into an even, long horizontal stripe covering ⅓ of the pan.
- Add 2 ½ cups brown rice cereal to a large bowl.
- In a separate bowl, mix two drops of natural orange food coloring with one cup of brown rice syrup. Mix until the brown rice syrup is tinged orange.
- Add the syrup to the brown rice cereal and mix until fully coated.
- Spread the mixture across ⅓ of the pan as you did in step one, forming a long horizontal stripe.
- Heat ¾ cup brown rice syrup over low heat. Add ¼ cup chocolate chips and stir until chocolate chips are melted.
- Add 2 ½ cups brown rice cereal to a large bowl.
- Pour the chocolate mixture over the cereal and mix well. Cover the remaining ⅓ of the pan with the chocolate mixture.
- Your pan should now have three side-by-side stripes; plain, orange, and chocolate.
- Transfer the pan to the refrigerator for about two hours, or until rice crispy treats are firm to the touch. Once set, lift up the parchment paper to transfer the rice crispy treats to a cutting board. Cut into triangles by making diagonal incisions.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to five days.
