Tropical Candy Crunch Cups
Recipes developed by the BoxNCase culinary team
No-bake yogurt cups studded with bulk candy: Skittles Gummies Original, Red Raspberries Candy, and Efrutti Smoothies Tropical Breeze for a bright, grab-and-go treat.
Estimated Cost
$0.67/serving
Ingredients
11 available on BoxNCasecups Rolled oats (old-fashioned oats, toasted lightly for 5 minutes at 350°F to add crunch)
Farmer Direct Organic Rolled Oats Regular 16 oz
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cup Sliced almonds (or your favorite chopped nuts)
BoxNCase Bulk Almonds Sliced Natural
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cup Shredded coconut (unsweetened if possible)
Bob's Red Mill Unsweetened Shredded Coconut 48 oz
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cup Natural peanut butter (smooth; optional substitute with almond butter)
Rxbar Peanut Butter Chocolate Bars, 5 ct
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cup Honey (or maple syrup for strict vegans)
Nature Nate's Organic Honey 192 oz
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tsp Vanilla extract
Nielsen Massey Vanilla Extract Mexican 16oz
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cup Plain Greek yogurt (full-fat for creamier cups (use non-dairy if needed))
Nounos Creamery Greek Yogurt Plain 16oz 16oz
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cup Skittles Gummies Original (coarsely chopped to mix in)
Skittles Gummies Original
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cup Red Raspberries Candy (coarsely chopped to mix in)
Red Raspberries Candy
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cup Efrutti Smoothies Tropical Breeze (coarsely chopped to mix in)
Efrutti Smoothies Tropical Breeze
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dash Pinch (salt (optional, enhances candy flavors))
Poppi Soda Cream Soda 12 Oz Can
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Instructions
- 1
Toast oats in a sheet pan at 350°F (175°C) for 6 minutes, then cool.
- 2
Stir almonds and shredded coconut into the cooled oats and set aside.
- 3
Whisk peanut butter, honey, vanilla, and a pinch of salt until smooth.
- 4
Fold yogurt into the peanut butter mixture to create a creamy binder.
- 5
Toss the oat/nut mix with the binder to form a cohesive spreadable crumb. If too dry, add 1–2 tablespoons water or yogurt.
- 6
Press the mixture into a lined muffin tin to form 12 cups. Refrigerate 1–2 hours until set, then top with chopped Skittles, Red Raspberries Candy, and Efrutti Tropical Breeze pieces.
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