Ingredients
• ½ cup (1 stick) unsalted butter
• ¼ cup milk (dairy or plant-based)
• ½ cup creamy peanut butter (or sunflower seed butter)
• 1 tsp vanilla extract
• 3 cups quick-cooking oats (gluten-free if needed)
• 1 cup candy corn, chopped or whole
• ½ cup mini pretzel sticks or broken pieces
• ½ cup M&Ms or chocolate chips
• ½ cup chopped peanuts or pecans
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- In a saucepan over medium heat, combine butter, milk, peanut butter, and vanilla. Bring to a rolling boil and cook exactly 1 minute, stirring constantly.
- Remove from heat. Stir in oats, candy corn, pretzels, chocolate chips, and nuts until fully coated.
- Drop by tablespoonfuls onto the prepared sheet (work quickly before mixture sets).
- Let cool 15–20 minutes until firm and set.
✨ Perfect for:
• Halloween treat bags
• Fall bake sales
• Kids’ snack boxes
💡 Make ahead: Store in an airtight container at room temp for up to 2 weeks.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 5 mins , Total Time : 35 mins , Servings : 18 cookies , Calories : 130 per cookie , Net Carbs: 16g , Fats: 7g , Protein: 3g