Chef's Quick Tip: Pistachio cranberry chocolate oat bites
Jessica Larit, Recipe Creator at A Sprinkle of Sweet shows Tina Redwine how to make Pistachio cranberry chocolate oat bites.
Pistachio cranberry chocolate oat bites
-1 cup quick rolled oats (can substitute GF oats)
-1 cup Rice Krispies (can substitute GF krispies)
-1/2 cup pistachios (chopped)
-1/4 cup dried cranberries (chopped)
-2 tablespoons ground flaxseed
-1/4 cup peanut butter
-2 tablespoons pure maple syrup
-2 1/2 tablespoons honey
-1/2 teaspoon vanilla
-1/8 teaspoon salt
-3/4 cup dark chocolate chips
-On the stovetop, add the oats, flaxseed, and pistachios to a pan and heat on low. Stir for 4-5 minutes to lightly toast the oats and pistachios. (Make sure not to burn them)
-Take off the heat and add to a large bowl.
-In the same pan, add the peanut butter, maple syrup, honey, vanilla, and salt. Heat on low until creamy. It should only take a minute or two.
-Add 1 cup of Rice Krispies and the cranberries to the oat mixture and then pour the peanut butter mixture on top and mix to combine.
-Lightly butter a mini muffin pan.
-Fill each muffin tin to the top with the mixture. Then press down on each one to pack the mixture. *This step is important, otherwise it will be crumbly.*
-In a microwave safe bowl melt the chocolate chips in 25 second increments, stirring frequently.
-Add a heaping teaspoon of the melted chocolate on top of each pistachio/cranberry oat mixture.
-Chop up a few extra pistachios and sprinkle on top.
-Put in the refrigerator to set for 30 minutes.
-Gently take out each pistachio cranberry oat bite.
Store in the refrigerator when not eating