Ants on a Log with Peanut Butter and Raisins

Why You’ll Love This Recipe

• Classic sweet-salty crunch in minutes—no cooking required.
• Kid-favorite snack that adults happily steal.
• Simple, whole ingredients you likely already have.
• Easy to scale for lunchboxes, parties, or a quick pick-me-up.

Grocery List

• Produce: Celery (4 large stalks)
• Dairy: None
• Pantry: Peanut butter, raisins, flaky sea salt

Full Ingredients

For the Classic Ants on a Log

• 4 large celery stalks (about 8 oz / 225 g), ends trimmed
• 1/2 cup creamy peanut butter (128 g), well-stirred if natural
• 1/3 cup raisins (55 g)
• 1/8 teaspoon flaky sea salt, plus a pinch more to taste

Optional Add-Ons (choose any)

• 1–2 teaspoons honey, for a light drizzle
• 1/8 teaspoon ground cinnamon
• 1 tablespoon mini chocolate chips

Step-by-Step Instructions

Step 1: Wash and trim the celery

Rinse the celery stalks under cool water to remove any dirt. Trim off both ends. If your celery has tough outer strings, gently pull them off by nicking one end with a paring knife and peeling back the strings.

Step 2: Cut and dry the logs

Cut each stalk into two 3–4 inch pieces to make 8 logs. Pat every piece dry thoroughly, especially inside the curved channel—this helps the peanut butter adhere and keeps the logs crisp.

Step 3: Fill with peanut butter

Use a small spoon or offset spatula to spread about 1 tablespoon peanut butter into the channel of each celery piece. For extra-neat edges, spoon the peanut butter into a small zip-top bag, snip a corner, and pipe it in a smooth ribbon.

Step 4: Add the “ants”

Press raisins into the peanut butter in a straight or staggered line. Space them evenly so every bite gets a raisin. If your raisins are very dry, soak them in warm water for 2–3 minutes, then pat dry before using.

Step 5: Finish with flaky salt

Sprinkle a tiny pinch of flaky sea salt over each log. The salt brightens the sweetness of the raisins and the richness of the peanut butter for that perfect sweet-salty crunch.

Step 6: Serve or chill

Serve immediately, or chill on a plate for 10–15 minutes at 37–40°F (typical refrigerator temperature) to amplify the celery’s snap. If adding optional honey, cinnamon, or chocolate chips, apply just before serving to preserve texture.

Pro Tips

• Dry celery is key—water makes the peanut butter slip. Blot well with a clean towel.
• Use a piping bag or zip-top bag for tidy, even filling and minimal mess.
• Natural peanut butter works great; just stir thoroughly for a smooth spread.
• For extra-plump “ants,” briefly soak raisins in warm water, then pat dry.
• Party-friendly: cut logs into 2-inch bites for easy, one-handed snacking.

Variations

• Nut-Free: Swap peanut butter for sunflower seed butter; use dried cranberries and pumpkin seeds for a fun twist.
• Dessert-ish: Almond butter, a dusting of cinnamon, and a few mini chocolate chips.
• Savory Switch: Cream cheese in place of peanut butter, topped with chopped chives and black sesame (skip the raisins).

Storage & Make-Ahead

For best crunch, assemble close to serving time. You can prep celery (washed, trimmed, cut, and dried) up to 24 hours ahead; store in an airtight container lined with a dry paper towel. Assembled logs keep well for up to 8 hours in the refrigerator (37–40°F). Add flaky salt and any drizzles just before serving to preserve texture. Freezing is not recommended.

Nutrition (per serving)

Approximate values for 1 serving (2 logs): 240 calories; 17 g fat (3 g saturated); 18 g carbohydrates; 5 g fiber; 12 g sugars; 8 g protein; 180 mg sodium. Nutritional values will vary with brand of peanut butter and salt usage.