Health in Hands Chiropractic

PEANUT BUTTER CRACKLE CUPS

INGREDIENTS

METHOD (MAKES 72)

• PREHEAT OVEN 180degrees.  LINE AN OVEN TRAY WITH BAKING PAPER AND SPREAD THE PUFFED RICE OUT EVENLY OVER TRAY

• BAKE FOR 10MINS AND SET ASIDE TO COOL

• LINE MINI MUFFIN TRAYS WITH SILICONE MOLDS (SHOULD WORK WITH PAPER CUPS ALSO, I THINK?)

• MELT OIL AND SYRUP FOR BASE, THEN IN A MIXING BOWL, MIX THOROUGHLY WITH REMAINING BASE INGREDIENTS UNTIL COMBINED

• FIRMLY PRESS 3/4 TSP OF MIXTURE INTO EACH CUP

• FOR THE CRACKLE, COMBINE MELTED COCONUT OIL WITH NUT BUTTER. ENSURE MIXTURE HAS COOLED BUT OIL HAS NOT RE-SET BEFORE ADDING IN PUFFED RICE.  MIX THOROUGHLY.   ADD 3/4 TSP OF CRACKLE MIXTURE TO EACH BASE AND PLACE IN THE FREEZER UNTIL SET.

* I MAKE MY OWN NUT BUTTER BUT YOU CAN USE STORE BOUGHT.  SIMPLY PROCESS NUTS OF CHOICE UNTIL SMOOTH.  NUTS WILL BREAK DOWN TO A POWDER, THEN FORM A DOUGH, THEN WILL LIQUIFY.  I USED 2 CUPS ALMONDS TO 1 CUP PEANUTS WHICH MADE A JAR WORTH (NOT SURE OF CORRECT MEASUREMENTS, SORRY!) 

** PUFFED RICE IS BAKED FIRST TO MAKE IT CRUNCHY, OTHERWISE IT WILL BE SOFT WHEN MIXED WITH CRACKLE INGREDIENTS

*** BEST STORED IN THE FRIDGE, MAY MELT A LITTLE AT ROOM TEMP IF IT’S A HOT DAY!