These Chocolate Sunflower Butter Bars are perfect for lunchboxes or an afternoon treat. Made with allergy-friendly sunflower butter spread over a chewy chocolate granola base and finished with a dark chocolate topping, they’re a crowd-pleaser for kids and adults alike.
Want more nut-free and gluten-free baked goods? Try Vegan Oatmeal Cookies or Raspberry Oatmeal Chocolate Chip Cookie Bars for other delicious options.
*This recipe was developed using SunButter sunflower seed spread, which is an excellent allergy-friendly option for baking. Thanks to brands that support recipe development.
A Delicious Dark Chocolate and SunButter Layered Cookie Bar
If you love the combination of nut butter and dark chocolate, these bars are for you. A crisp, chewy granola-like cookie base is topped with a creamy SunButter layer and finished with a glossy dark chocolate coating. They’re lightly sweetened with maple syrup and provide satisfying healthy fats and protein from the sunflower butter.
Key ingredients:
- Chocolate SunButter (or your preferred sunflower seed butter)
- Rolled oats (plus a little ground into oat flour)
- Brown rice crisp cereal (or another gluten-free crisp rice cereal)
- Maple syrup (honey or date syrup can be substituted)
- Coconut oil
- Optional: coconut milk powder to thicken the SunButter layer
- Dark chocolate for the topping (the darker the chocolate, the more intense the flavor)
How to Make Chocolate SunButter Cookie Bars
Step 1: In a small bowl whisk together chocolate SunButter (or a chocolate flavor seed butter), maple syrup, and coconut oil until smooth.
Step 2: In a medium bowl combine the dry ingredients for the granola cookie layer: rolled oats, brown rice crisps, and oat flour. Pour the chocolate mixture over the dry ingredients and stir to combine, making sure everything is evenly coated.
Step 3: Press the granola cookie mixture into an 8×8-inch pan lined with parchment for easy removal. Use wet hands or a pastry roller to compress the layer evenly. Bake at 350°F (175°C) for about 12 minutes, then allow it to cool completely.
Step 4: Prepare the sunflower butter layer by stirring together SunButter No Sugar Added, maple syrup, coconut oil, and optionally coconut milk powder to thicken. If you skip the coconut milk powder the layer will be softer but still tasty.
Step 5: Spread the SunButter layer evenly over the cooled cookie layer. Cover the pan and freeze for at least an hour so the sunflower butter firms up.
Step 6: Melt the dark chocolate and drizzle or pour it over the chilled SunButter layer. Because the sunflower layer is cold, the chocolate will set quickly—usually within a few minutes. Cut the bars while the chocolate is set but not fully frozen to avoid cracking.
Tips for Chocolate Sunflower Butter Bars
- Storage: Keep the bars at a cool room temperature or in the refrigerator to prevent the chocolate from softening. The SunButter layer remains pleasantly chewy when chilled.
- Freezing: Wrap tightly or store in an airtight container and freeze for up to three months for longer storage.
- Make them gluten-free: Use certified gluten-free oats and a gluten-free rice crisp cereal to ensure the bars are safe for those avoiding gluten.
- Butter swaps: SunButter is my preference for allergy-friendly baking, but almond or peanut butter can be used in the sunflower butter layer if allergies aren’t a concern.
Other Delicious SunButter Cookie Recipes:
- Vegan Oatmeal Cookies
- SunButter Blossoms
- Gluten Free Monster Cookies
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Chocolate Sunflower Butter Bars
Ingredients
Chocolate Cookie Layer
- 3/4 cup oats
- 3/4 cup brown rice crisp cereal
- 1/4 cup oat flour
- 1/4 cup Chocolate SunButter
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
Sunflower Butter Layer
- 3/4 cup SunButter No Sugar Added
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup (or honey)
- 1/3 cup coconut milk powder (optional, not coconut flour)
Chocolate Fudge Layer
- 3/4 cup dark chocolate chips or about 3 ounces of 88% dark chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 baking pan with parchment.
- Whisk together Chocolate SunButter, coconut oil, and maple syrup until smooth.
- Combine oats, brown rice crisp, and oat flour, then stir in the chocolate mixture until fully combined.
- Press the mixture into the prepared pan and bake 12–14 minutes. Let cool completely.
- Mix SunButter, coconut oil, maple syrup, and coconut milk powder (if using) until smooth for the SunButter layer.
- Spread the SunButter over the cooled cookie layer and freeze for at least one hour to firm up.
- Melt dark chocolate and pour over the chilled SunButter layer. Allow the chocolate to set, then cut bars while the chocolate is set but not rock-hard to avoid cracking.
- Store wrapped or in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Notes
- Keep cool: Store bars at cool room temperature or refrigerated to prevent chocolate from softening; the SunButter remains chewy when chilled.
- Freeze for storage: Wrap tightly or place in an airtight container and freeze up to three months.
- Gluten-free option: Use certified gluten-free oats and a gluten-free rice crisp cereal to make these suitable for a gluten-free diet.
- Substitutions: SunButter can be swapped for almond or peanut butter if desired and if allergies aren’t a concern.
Nutrition
| Carbohydrates: 19 g
| Protein: 5 g
| Fat: 20 g
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Recommended for this Recipe
A simple pastry roller is a small, inexpensive tool that’s useful for pressing and smoothing bar layers, and it’s handy to keep in the kitchen for this type of recipe.
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