EASY Gluten-Free Oreo Peanut Butter Cup Bats

Make my Easy and Healthier Halloween Gluten-Free Oreo Peanut Butter Cup Bats with almond flour, maple syrup, coconut oil, cocoa powder, and chocolate with no refined sugar or corn syrup. Made with my Vegan Oreo Cookies and 5-Ingredient Peanut Butter Cups.

Plate of gluten-free peanut butter cup bats

Accommodate all your spooky guests at your Halloween party with my adorable Gluten-Free Oreo Peanut Butter Cup Bats. These cute treats are made healthier with my Gluten-Free and Vegan Oreo Cookies and my 5-Ingredient Peanut Butter Cups. They are made with all-natural, simple ingredients, including almond flour, maple syrup, coconut oil, and organic chocolate without refined sugar, high fructose corn syrup, or white flour.

These are so much fun to make with my simple technique. If you’re shorter on time, you can certainly use Oreo sandwich cookies and Reese’s peanut butter cups from your grocery store.

YouTube video

Why You’ll Love This Gluten-Free Oreo Peanut Butter Cups Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich, nutrient-dense ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Chocolate Chips: Use dairy-free or vegan chocolate chips if you are avoiding dairy. Substitute carob chips if you prefer a non-chocolate alternative. Do not use chocolate frosting or chocolate icing. They are not able to create a strong enough bond to hold the bat together. Milk chocolate, semi-sweet chocolate, and dark chocolate chips work best.

Gluten-Free Oreo Cookies: You can make my easy recipe for Gluten-Free and Vegan Oreo Cookies. You could also use any gluten-free chocolate sandwich cookies, chocolate chip cookies, store-bought gluten-free Oreos, or a chocolate wafer cookie.

Peanut Butter Cups: For a naturally sweetened option, make my Healthier 5-Ingredient Peanut Butter Cups. You can also use Reese’s peanut butter cups. Mini pb cups work best. You might also find almond butter cups or other nut butter cups if you have a peanut allergy or prefer a different nut butter. Opt for a dairy-free and vegan nut butter cup if you need a dairy-free option.

Candy Googly Eyes: Create homemade googly eyes using white chocolate chips or white chocolate melts and dark chocolate for the pupils. Use mini marshmallows as a creative alternative for edible “eyes.”

How to Make My Healthier Halloween Peanut Butter Bats Recipe

Step 1: Make Your Oreo Cookies and Peanut Butter Cups

You will want to make my Gluten-Free and Vegan Oreo Cookies and Healthier 5-Ingredient Peanut Butter Cups far enough ahead of time so they can be cool. Or, if you’re using storebought classic oreos or mini Reese’s peanut butter cups remove them from their packaging. Open up the oreo cookies and scrape off the cream filling.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Melt the Chocolate

Place the 1/4 cup of chocolate chips in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring between each, until the chocolate is smooth and fully melted. Alternatively, use a double boiler to melt the chocolate. Typically, you would add coconut oil to the chocolate. But you want this chocolate to be as thick as possible so it will hold the bat together, so I’ve omitted the coconut oil.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Attach the Wings

To make the bat wings, cut an Oreo cookie in half and place both halves, upside-down, on a parchment paper-lined cookie sheet. Arrange the two halves with their lower points touching each other and the outer edges of the wings raised at a slight angle.

Using a small spoon or butter knife, drip about 1/2 teaspoon of melted chocolate across the two adjacent wing tips.

Then, press a peanut butter cup upside-down on top of the melted chocolate. Place the cup so it extends slightly beyond the bottom tips of the bat wings.

Repeat for the remaining bats.

Place the tray in the freezer for about 10 minutes to allow the chocolate to set.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4: Attach the Eyes

Remove the bats from the freezer. If your chocolate glue has hardened, heat it in the microwave in 15-second intervals until it’s soft and spreadable.

Flip the bats over so the wings are on the top.

Using a small spoon or butter knife, drip about 1/4 teaspoon of chocolate on top of the peanut butter cup at the base of the wings. Then, carefully press two googly eyes into the chocolate.

Place the baking sheet with the assembled bats in the freezer for about 10 minutes or until the chocolate has fully set.

Serve and enjoy!

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Peanut Butter Cup Halloween Bats Recipe Notes

Gluten-Free Ingredients: Ensure that all the ingredients you use are certified gluten-free, especially if you or anyone consuming the bats has a gluten sensitivity or celiac disease. This includes the cookies, peanut butter cups, and any additional ingredients.

Melting Chocolate: When melting the chocolate chips, be cautious not to overheat them, as chocolate can scorch and become clumpy. Use short intervals in the microwave or a double boiler to melt the chocolate gently.

Cookie Separation: Gently twist the gluten-free chocolate sandwich cookies apart to avoid breaking them. Some gluten-free cookies can be more delicate than their gluten-containing counterparts.

Chocolate as Glue: Use the melted chocolate as “glue” to attach the cookie halves to the peanut butter cups. It’s essential to do this while the chocolate is still warm and pliable to help them adhere properly.

Placement of Googly Eyes: Make sure to place the candy googly eyes onto the peanut butter cups while the chocolate is still slightly tacky. This will help the eyes stick in place.

Chill Time: The bats should spend about 10 minutes in the freezer to allow the chocolate to set. You can also place them in the refrigerator, but the freezer will expedite the process.

Variations: Get creative with your bat designs. You can use different types of candy eyes, or even add mini chocolate chips or colored sprinkles for extra details.

Storage: If you have any leftovers, store the bats in an airtight container in the refrigerator. They should be eaten within a few days for the best taste and texture.

Enjoyment: These adorable bats are perfect for Halloween parties, school events, or as a fun family activity. They’re a great way to get into the Halloween spirit with a sweet treat that’s gluten-free and kid-friendly.

Allergen Considerations: If you have specific allergies or dietary restrictions, be sure to choose ingredients that are safe for your needs. For example, if you have a nut allergy, opt for nut-free peanut butter cups or use a suitable alternative.

Room Temperature: It’s best to store these bats in a cool, dry place if the room temperature is relatively cool (around 65-70°F or 18-21°C). This is especially important if you plan to consume them within a day or two.

Refrigerator: If the room is warm or you don’t plan to eat the bats immediately, it’s a good idea to refrigerate them. Place the bats in an airtight container or on a plate covered with plastic wrap. The refrigerator will help the chocolate stay firm and maintain their shape.

Freezer (Long-Term Storage): If you want to store the bats for an extended period, they can be stored in the freezer. Place them in an airtight container or a resealable freezer bag, separating layers with parchment paper to prevent sticking. These can be stored in the freezer for up to a month.

Parchment Paper: When stacking the bats in a container or on a plate for storage, consider using parchment paper between layers to prevent them from sticking together and to preserve their appearance.

Avoid Moisture: Keep the bats away from moisture to prevent them from becoming soggy. Ensure your storage container is airtight and moisture-resistant.

Serve at Room Temperature: If you’ve stored the bats in the refrigerator or freezer, allow them to come to room temperature for about 10-15 minutes before serving. This will help the flavors and textures meld and become more enjoyable.

Can I make these bats ahead of time?

Yes, you can prepare the bats ahead of time. They can be stored in the refrigerator or freezer until you’re ready to serve them. Just be sure to use proper storage containers to keep them fresh.

Can I use regular Oreos and peanut butter cups instead of gluten-free?

You can certainly use regular Oreos and peanut butter cups if you do not have dietary restrictions. The recipe provided is specifically for those who require gluten-free alternatives.

Can I make these without peanut butter cups?

Yes, if you have allergies or simply prefer a different filling, you can use alternative fillings like almond butter cups, caramel-filled chocolates, or other similar treats.

How do I store leftover bats?

Store leftover bats in an airtight container in a cool, dry place at room temperature if you plan to consume them within a day or two. For longer storage, refrigerate them. You can also freeze them for extended storage.

Can I make my own gluten-free chocolate sandwich cookies for this recipe?

Yes, you can make your own gluten-free chocolate cookies using a gluten-free flour blend and cocoa powder. There are many gluten-free cookie recipes available online.

Where can I find gluten-free candy googly eyes?

You can often find gluten-free candy googly eyes at well-stocked grocery stores, specialty baking supply stores, or online retailers that sell gluten-free baking supplies. Make sure to check the product labels to confirm they are gluten-free.

Can I make these bats with kids?

Absolutely! This recipe can be a fun and creative project to make with children, especially around Halloween. Kids can help with assembling the bats, adding eyes, and getting creative with the decorations.

Can I make these without chocolate chips and use a different type of “glue”?

You can use alternatives like candy melts, white chocolate, or almond bark as a “glue” for attaching the cookie wings to the peanut butter cups. Get creative with your preferred choices.

Plate of gluten-free peanut butter cup bats

Gluten-Free Oreo Peanut Butter Cup Bats

Gluten-Free diet-friendly recipe
Make my Easy and Healthier Halloween Gluten-Free Oreo Peanut Butter Cup Bats with almond flour, maple syrup, coconut oil, cocoa powder, and chocolate with no refined sugar or corn syrup. Made with my Vegan Oreo Cookies and 5-Ingredient Peanut Butter Cups.
5 from 2 votes
Servings 12
Prep Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1/4 cup chocolate chips
  • 12 oreo cookie halves
  • 12 peanut butter cups
  • 24 candy googly eyes

Instructions
 

  • You will want to make my Gluten-Free and Vegan Oreo Cookies and Healthier 5-Ingredient Peanut Butter Cups far enough ahead of time so they can be cool. Or, if you're using storebought classic oreos or mini Reese's peanut butter cups remove them from their packaging. Open up the oreo cookies and scrape off the cream filling.
  • Place the 1/4 cup of chocolate chips in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring between each, until the chocolate is smooth and fully melted. Alternatively, use a double boiler to melt the chocolate. Typically, you would add coconut oil to the chocolate. But you want this chocolate to be as thick as possible so it will hold the bat together, so I've omitted the coconut oil.
  • To make the bat wings, cut an Oreo cookie in half and place both halves, upside-down, on a parchment paper-lined cookie sheet. Arrange the two halves with their lower points touching each other and the outer edges of the wings raised at a slight angle.
    Using a small spoon or butter knife, drip about 1/2 teaspoon of melted chocolate across the two adjacent wing tips.
    Then, press a peanut butter cup upside-down on top of the melted chocolate. Place the cup so it extends slightly beyond the bottom tips of the bat wings.
    Repeat for the remaining bats.
    Place the tray in the freezer for about 10 minutes to allow the chocolate to set.
  • Remove the bats from the freezer. If your chocolate glue has hardened, heat it in the microwave in 15-second intervals until it's soft and spreadable. 
    Flip the bats over so the wings are on the top.
    Using a small spoon or butter knife, drip about 1/4 teaspoon of chocolate on top of the peanut butter cup at the base of the wings. Then, carefully press two googly eyes into the chocolate. 
    Place the baking sheet with the assembled bats in the freezer for about 10 minutes or until the chocolate has fully set.
    Serve and enjoy!

Video

YouTube video

Nutrition

Calories: 217kcalCarbohydrates: 20gProtein: 4.3gFat: 13gSaturated Fat: 6.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 21mgPotassium: 126mgFiber: 2.3gSugar: 13gCalcium: 17mgIron: 0.5mg
Keyword bats, gluten free, Halloween, oreo cookies, peanut butter cups
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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