Halloween Bake Sale Treats

Halloween Bake Sale Treats

It is bake sale season again and this fall for my daughter's Harvest Festival at preschool I have decided to make a favorite from last Easter, decorated this time for Halloween.  These treats are super simple and easy to make and yet full of healthy ingredients.  And according to my super picky daughter, "the best things ever!"  Obviously using the dark chocolate would be the healthier choice, for unlike the white chocolate which is basically just sugar and milk fat, the dark chocolate is full of antioxidants and low in sugar.  But my son loves white chocolate and these treats are kind of pretty that way, so this time around I decided to make some of each (made a recipe and a half). They take about half an hour to assemble and then need to refrigerate for awhile to harden, but if kept refrigerated they will last for days, provided you don't gobble them up first.  I made 24 mini cookies for the bake sale and put the left overs in mini cake pans for us to eat and in less than 24 hours they are all gone. Delicious and fun!

Chocolate Almond Butter No Bake Cookies

ready to refrigerate

1/4 C. almond butter

10 oz. dark or white chocolate, melted

3 C. Shredded Wheat and Bran cereal, crushed (about 4 C. whole)

1 1/2 C. unsweetened organic shredded coconut

1/2 C. M & M candies, optional

Line a mini muffin tin with papers. Melt the almond butter and chocolate together. In a large bowl, mix together the crushed cereal and the coconut.  Pour the melted chocolate mixture on top and stir quickly to evenly coat all the cereal.  Scoop out tablespoonfuls and press into the muffin tin.  Top with M & Ms if desired. Refrigerate until firm.

makes about 3-4 dozen mini cookies.

crushed cereal

dry ingredients and M & Ms

melted chocolate and almond butter mixtures

all mixed together

24 mini cookies for bake sale
(and 5 large ones for me and the kids)

bagged up and ready to transport