I hope you had a safe and enjoyable Halloween. If you are finding yourself (or your child) with a bag full of candy they can't eat. Here's an easy recipe from Learning to Bake Allergen-Free.
Use these treats to swap for Halloween candy that your child might not be able to eat.
Chocolate No-Nut Crisp
It can be difficult to find a chocolate bar that is made without milk (or traces of milk and nuts). This chocolate crisp is a make-your-own candy bar that can be prepared in minutes, without turning the oven on. Use your favorite non-dairy chocolate, or try this with different chocolates to see which you prefer.
For a special treat, spread a layer of sunflower seed butter (available at the grocery store) between two pieces of chocolate crisp. Yum!
Makes about 16 servings
2 tablespoons Earth Balance Natural Shortening
1¾ cups allergen-free chocolate chips
¾ cup gluten-free crisped rice cereal (see tip)
1. Line a 9-inch square pan with wax paper.
2. Melt the shortening in a medium saucepan over medium-low heat.
3. Add the chocolate chips and use a spoon to stir continuously while melting.
4. When the mixture is completely melted, remove the pan from the heat. Let it cool for 5 minutes.
5. Fold in the rice cereal.
6. While still warm, spread the mixture in the lined pan.
7. Refrigerate for at least 2 hours. The chocolate will harden.
8. Use the wax paper to lift the chocolate block from the baking dish. Cut or break the crisp into desired-size chunks and serve.
• My favorite crisped rice cereal is Erewhon Gluten Free Crispy Brown Rice cereal. It contains just three ingredients: organic brown rice, organic brown rice syrup, and sea salt.
• Be careful not to let the chocolate burn while it is melting. Stir continuously and keep the heat low.
Credit line: Recipe from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.