Peanut Butter and “Jelly” Munch

This past weekend, I spent a few hours in the kitchen, focusing on ways that I can bring you slightly healthier snacks and treats. Why? Because, dear readers, I care about you. You’ve been good, but sometimes, you need a little “something.” Something to munch on at 3 o’clock in the afternoon that isn’t just overloaded with sugar. All week, you’ve been good, and you’ve satisfied those afternoon “munchies” with green smoothies, crunchy raw veggies, and an occasional piece of fruit. But you want something a little more, without going overboard.

Well, friend, here it is.

Welcome Peanut Butter and “Jelly” Munch.

Sure, it looks unassuming in that photo. It’s not dressed up in fancy colors. There’s no drippy, caramel-y topping, and there’s not loads of chocolate. But don’t let that detract from the satisfaction this little snack can bring. Peanut Butter and “Jelly” Munch is a bit sweet, a bit salty, and has that peanut butter-y goodness that just hits the spot. Of course, there’s an additional treat – dried bing cherries, which serve as the “jelly” to the peanut butter. Best of all, it’s light and crisp. The perfect nosh.

Next time you’re looking for a bit of a treat – whether it’s to cure that afternoon slump, to delight the kids after school, as a substitute for granola for breakfast, or as an accompaniment to your stay-at-home movie night – try out some peanut butter and “jelly” munch. It might just become your new favorite.

Peanut Butter and “Jelly” Munch (gluten-free, dairy-free, vegan, refined sugar-free)

1/4 c peanut butter (I used Justin’s. Can substitute Sunbutter for peanut-free)

1/4 c brown rice syrup

1 t vanilla extract

1/4 t kosher salt

3 plain brown rice cakes (1 1/2 cups), crumbled (I used Lundberg brown rice cakes, make sure yours are gluten-free)

3/4 c dried bing cherries, unsweetened, lightly chopped

1/4 c Medjool dates, chopped

Preheat oven to 300 degrees. In a microwave-safe bowl, add the peanut butter and brown rice syrup. Heat for 30 seconds to 1 minute, or until warm enough to stir easily. Stir in vanilla extract and salt.

In a medium bowl, combine crumbled rice cakes, dried cherries, and dates, and stir in peanut butter mixture. Toss to coat evenly.

Spread out on a parchment-lined baking sheet. Bake for 15-18 minutes, stirring 2-3 times throughout process, until mixture is crisp. Allow to cool. Store in an airtight container.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.


  1. says

    Oh too cool – someone else uses rice cake crumbles! This is like the PB “popcorn” recipe I posted way back when, only yours is much healthier :)


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