These playful Halloween bars put a festive spin on classic crispy rice treats with a SunButter base, a rich chocolate topping, and white chocolate ghosts, pumpkins, and spiderwebs. They're easy to make without marshmallows and give you a fun, nut-free treat for parties, lunchboxes, or Halloween snacking.
I love making these every October because they're so easy and so much fun to decorate. Creamy SunButter and maple syrup hold the crispy rice cereal together, and a simple layer of melted chocolate goes right on top. Make them for Halloween parties, class treats, or anytime you want something a little extra.
If you're a SunButter fan like me, you'll also love my Sunbutter Chocolate Chips Cookie Bars, another perfect fall treat!
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Why You'll Love These SunButter Bars:
- No baking required
- Nut-free and safe for school parties
- Naturally sweetened base with just six ingredients
- So fun to decorate with kids
- Nothing goes to waste
Ingredients To Make SunButter Chocolate Halloween Bars:
- SunButter No Sugar Added Sunflower Seed Butter: This is the star of the base. It's creamy, nut-free, and gives the bars a rich, slightly toasty flavor. It's my go-to for school-safe treats. Fair warning, you may find yourself eating it straight off the spoon.
- Maple Syrup: This naturally sweetens the base and helps bind everything together.
- Coconut Oil: Used in both layers. It helps the base set and keeps the chocolate topping smooth and glossy.
- Vanilla Extract: Adds warmth and rounds out the flavor of the SunButter.
- Sea Salt: Just a pinch balances the sweetness.
- Crispy Rice Cereal: This gives the bars their signature crunch. Look for a gluten-free brand, and use up the rest of the box in my Peppermint Bark Rice Krispie Treats.
- Vegan Chocolate Chips: Melted with coconut oil for a smooth, fudgy chocolate layer.
- Vegan White Chocolate: For piping the faces, outlines, and spiderwebs.
See recipe card for quantities.
How To Make It:
Line the pan: Line an 8x8-inch baking dish with parchment paper.
Step 1 - Melt the base: Add the SunButter, maple syrup, coconut oil, vanilla, and sea salt to a saucepan over low heat. Stir until smooth and completely combined.
Step 2 - Add the cereal: Remove from the heat and gently fold in the crispy rice cereal until evenly coated.
Step 3 - Press into the pan: Transfer the mixture to the prepared dish and press it firmly into an even layer.
Step 4 - Melt the chocolate: Melt the vegan chocolate chips and coconut oil together until smooth.
Step 5 - Create the chocolate layer: Pour the melted chocolate over the base and spread it into an even layer.
Step 6 - Chill: Refrigerate for 1 to 2 hours, until completely firm. Lift the cereal cookie bar out of the pan using the parchment paper.
Step 7 - Cut and decorate: Use Halloween cookie cutters to cut out spooky shapes, then cut the scraps into small squares. Pipe faces and outlines onto the shapes with melted white chocolate and spiderwebs onto the squares. Let the white chocolate set before serving or storing.
Top Tips:
- Keep the Heat Low: SunButter can scorch quickly, so warm it just until everything melts together.
- Press Firmly: Pack the base tightly into the pan so the bars hold their shape when cut.
- Let It Sit Before Cutting: Leave the chilled bars out for about 5 minutes so the chocolate doesn't crack under the cookie cutters.
- Use a Ziploc Bag: Snip a tiny corner off a Ziploc bag for easy piping if you don't have a piping bag.
- Easy Spiderwebs: Pipe a few circles, then drag a toothpick from the center outward.
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Variations And Substitutions:
- Nut Butter: Peanut butter or almond butter work too. But I prefer SunButter here since it keeps the bars nut-free and safe for school parties.
- Sweetener: Brown rice syrup can replace the maple syrup for a firmer, chewier bar.
- Other Holidays: Swap the cutters for hearts, trees, or snowflakes and make them all year long. For more holiday ideas, try my Sunbutter Oatmeal Chocolate Christmas Trees.
- Add Sprinkles: Top the white chocolate with naturally colored sprinkles before it sets.
Storage:
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Best Texture: Let the bars sit at room temperature for 5 to 10 minutes before eating so the base softens slightly.
- Freezing: Freeze in a single layer, then transfer to an airtight container with parchment between layers for up to 3 months. Thaw in the fridge.
Equipment:
- 8x8-Inch Baking Dish: For setting the cookie bar.
- Parchment Paper: For lining the pan and lifting the bars out.
- Saucepan: For melting the SunButter base.
- Mixing Bowl: For mixing the base together.
- Halloween Cookie Cutters: For cutting out spooky shapes.
- Piping Bags: For decorating with white chocolate.
Recipe FAQs:
They can be. Many crispy rice cereals contain barley malt, which isn't gluten-free, so look for one that's labeled gluten-free.
Absolutely. Just cut the bars into squares and decorate them all with white chocolate spiderwebs.
More Amazing Halloween Treats To Try Next:
If you try these Sunbutter Chocolate Halloween Bars, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
SunButter Chocolate Halloween Bars
Equipment
Ingredients
SunButter Crispy Rice Base
- 1 cup SunButter No Sugar Added Sunflower Seed Butter
- ½ cup maple syrup
- 1½ tablespoons coconut oil
- 1 teaspoon vanilla extract
- Pinch sea salt
- 3½ cups crispy rice cereal
Chocolate Topping
- 1 cup vegan chocolate chips
- 2 tablespoons coconut oil
- ⅓ cup vegan white chocolate melted, for decorating
Instructions
- Line an 8x8-inch baking dish with parchment paper.
- Add the SunButter, maple syrup, coconut oil, vanilla, and sea salt to a saucepan over low heat. Stir until smooth and completely combined.
- Remove from the heat and gently fold in the crispy rice cereal until evenly coated.
- Transfer the mixture to the prepared baking dish and press it firmly into an even layer.
- Melt the vegan chocolate chips and coconut oil together until smooth. Pour the chocolate over the SunButter crispy rice base and spread it into an even layer.
- Refrigerate for about 1-2 hours, or until completely firm.
- Lift the chilled mixture out of the pan using the parchment paper. Use Halloween cookie cutters such as ghosts, pumpkins, bats, or other spooky shapes to cut out the bars.
- Cut the remaining scraps into small squares so nothing goes to waste.
- Melt the vegan white chocolate and use it to decorate the Halloween shapes. Add simple faces, outlines, or other spooky details as desired.
- For the leftover squares, pipe or drizzle the white chocolate into spiderweb designs on top.
- Let the white chocolate set before serving or storing.
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