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After the holidays, all we want are simple and healthy treats to take back to school and work. Packaged snacks may be easy, but most contain corn derivatives in the form of preservatives and fillers that our body does NOT need more of when we're trying to nourish after holiday indulgence. Enter our Cob Crispy Treats, a tasty alternative to the conventional puffed cereal and marshmallow bar. Using Cob's kettle corn, you can get all the benefits of sorghum (antioxidants, micronutrients, fiber, iron, and vitamin C) in the form of an on-the-go snack or a late-night treat! While these would be delicious with homemade marshmallows, we made them even easier by binding the mixture with maple syrup and peanut butter!
Ingredients
- 3/4 cup peanut butter
- 6 tablespoons maple syrup
- 3 cups Cob's kettle corn
Method
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Line a small baking dish with parchment paper.
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Over the stovetop, heat up the peanut butter with the maple syrup. Whisk continually until fully combined.
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Pour this mixture over the kettle corn and mix until all kernels are combined.
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Transfer the Cob crispy treat mixture into the lined pan. Gently press the surface with a spatula to flatten.
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Optional: finish with a drizzle of melted chocolate and a sprinkle of flaky sea salt.
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Cut into squares and enjoy!
Simple, delicious, and nutritious, these treats keep at room temperature for a week, in the fridge for up to two weeks, and make for a great lunchbox addition for you and your kids. If peanut butter is a no-no in your household, we recommend using a different nut butter, such as cashew, or sunflower butter. Alternatively, you can make marshmallows at home and use them to bind and sweeten the mixture in place of both the nut butter and the maple syrup. Try this recipe and cut the marshmallows into smaller pieces to help the mixture combine easily. We hope you enjoy this easy recipe as much as we did!
