Gluten Free No-Bake Halloween Squares Recipe
Something spooky is creeping up on us. Can you feel the chills up your spine? The hair on the back of your neck standing on edge? That, my pretty, is the wicked weekend ahead. It’s almost Halloween, and since it lands on a week day, I’ll bet that many of you are planning weekend festivities to celebrate this haunting holiday. If you need a delicious and simple recipe for your own Halloween party or to bring to a friend’s party, look no further than this Gluten Free No-Bake Halloween Square recipe.
The base of these squares is a butter, chocolate and honey mixture and crushed gluten free ginger snap cookies (I used Kinnikinnick). They are speckled with mini marshmallows, orange M&Ms and pistachios for a pop of Halloween color. The result is utterly delicious and not sickly-sweet like you may think would happen with this combination.
Enjoy these this weekend and save some for Halloween night. They make the perfect movie snack with the kids to watch some ghoulish cartoons or with the significant other to watch a scary movie or show.
Have a safe and fun Halloween weekend!
- 8 tablespoons unsalted butter
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons honey
- 1 (7-ounce) box Kinnikinnick gluten free Ginger Snaps
- ¾ cup mini marshmallows
- ¾ cup orange or multi-colored candy coated chocolates (M&Ms)
- ¾ cup roasted and salted pistachios chopped
Spray a 9 by 12 baking dish with cooking spray. Line with waxed or parchment paper, leaving an overhang large enough to cover the squares.
Combine the butter, chocolate chips, and honey in a small saucepan and heat over low heat, stirring, until fully melted and smooth. Let cool slightly.
Place the ginger snaps in a resealable food storage bag and pound with a rolling pin until crushed into coarse crumbs with some larger pieces. Pour into a mixing bowl, add the chocolate, marshmallows, candy, and pistachios. Stir well.
Spread the mixture evenly into the prepared pan, pressing down firmly. Pull the waxed or parchment paper over and refrigerate for 4 hours or until firm. Can be made several days in advance.
Cut into squares. Serve or refrigerate in a sealed bag until serving. They can also be frozen.
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