As bittersweet as it is to say goodbye to one of our longtime Halloween favorites, we’re excited to share the recipe so you can continue making Sunaroos™ at home for years to come!
These chewy, crispy treats combine crisp rice cereal, sweet sunflower butter, rich chocolate, and festive sprinkles into the perfect allergy friendly Halloween snack.
Recipe created by our founder, Gail Elvidge.
Ingredients
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 cups karo light syrup
12oz of sunflower butter
3/4 tablespoon vanilla extract
4 cups crisp rice
12oz semi-sweet chocolate
12oz milk chocolate chips
1/3 cup sprinkles
Instructions
- Warm sugar, brown sugar, and karo syrup on stove top until dissolved
- Remove from stove and add sunflower butter and vanilla extract
- Add crisp rice and mix well
- Pour onto lined pan
- Top with tempered semi-sweet chocolate and milk chocolate, spreading evenly
- Add sprinkles evenly across top
- Let set at room temperature
- Cut and serve!
Makes a 8x10 sheet pan worth of Sunaroos™.
