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5 Ingredients or Less Oh my god, I looooove them, mytwin nieces exclaimed, in unison as twins do, when I asked about the peanut butter treats their mom, my sister, makes. Remember these are the people who gave us swag bars-kid-friendly treats without any guilt and a whole lotta swagger.

If you’re like me, watching your Halloween candy supply go down one candy bar per day because Snickers “handles your hunger before it handles you.” Btw, how would my hunger handle me in a worse way than having zero willpower for azero nutrition snack that cost me 250 calories?

Maybe, just maybe, these peanut butter snacks will curtail my reach for a bar and instead lob a fun-size pop into my mouth. Notice that these kid snacks for my nieces became all about my satisfaction. Hey, it’s Halloween,whenwe all need healthy-ish distractions from the kids’ haul.

to chocolate or not to chocolate

The no-bake recipe is a cinch, so I added a dip in melted dark chocolate to be extra sure we’re satisfied.


Oh my god, I looooove them, exclaimedAunt Sherri. Love those nieces to pieces.

jar of peanut butter pops

nieces’ peanut butter pops

The chocolate shell is optional, especially if you like your snacks in the evening. These peanut butter pops will keep well in the freezer or refrigerator. All you need is one to satisfy your sweet tooth.

preptime: 15 min makes 12-18 pops

  • â…” cup peanut butter
  • 1 cup quick cooking oats, uncooked
  • 1/4 cup maple syrup
  • 1/3 cup graham cracker crumbs or 2 full graham crackers, finely crushed
  • 1/2 teaspoon vanilla extract
  • 2/3 cup of dark or semi sweet chocolate chips (optional)
  1. Combine all ingredients in a medium sized bowl with a spoon.
  2. Once mixture starts coming together, use your hands to work the mixture until it’s all combined (spray hands with cooking spray first because it is sticky).
  3. Spoon out a heaping spoon and roll in hands to form a 1 – 11/2″ ball .
  4. For the chocolate coating, place chips in a coffee mug and melt in microwave oven in 30 second increments, stirring after each bout, until all the chocolate melts.
  5. If you have, place a wire rack onto a cookie sheet. With a spoon, dip each pop in melted chocolate until it’s coated and place on the rack to let excess chocolate drip off. Refrigerate.
  6. When the outer shell has hardened, store the pops in a container in the refrigerator or in the freezer.

recipe from Nutritious Eats adapted and provided by your friends at crunchtimefood.com


  1. pj says Oct 21st 2015 7:58 am

    Should the chocolate be tempered before dipping? I had a disappointing experience with truffles…sticky chocolate coating after a short time out of the f ridge.

    • Sherri says Oct 27th 2015 8:21 pm

      It’s not necessary. Chocolate chips and chunk chocolate cut into pieces melt well in the microwave and firm up as a shell in the refrigerator. Perhaps if left at room temperature, an exterior dampness could form on the shell, especially depending on your humidity level, but we keep our pops in the refrigerator and never have a problem.

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