SunButter Chocolate Bars

With their tender, crispy inside and crunchy, chocolatey shell, these chocolate bars are sure to be a hit in any lunch box!

Allergen Information

This recipe does not call for any dairy, nuts, peanuts, citrus, or egg.

This recipe can also be made gluten-free by using gluten-free Rice Krispies

Ingredients

¾ cup Rice Krispies

1 Tbsp sugar

¼ cup shredded coconut

¾ cup Sunbutter

2 cups Enjoy Life chocolate chunks

Method

In a medium mixing bowl fold together the coconut, Sunbutter, sugar, and Rice Krispies. Feel free to use sweetened or crunchy Sunbutter. Make sure the ingredients are well combined, then set aside.

Pour some water in the bottom of a saucepan, about ¾ of an inch high. Then place the bowl on top of the pan and turn the heat to medium-low to create a double boiler to melt the chocolate chunks. Be sure that your bowl is completely dry before adding any chocolate.

Pour the chocolate chunks in and begin to lightly stir using a wooden spoon until the chunks are melted. Once they have melted, remove the bowl from the pan immediately, as chocolate is very delicate and burns easily.

Line the bottom and sides of a square baking dish with parchment paper.

Pour about half of the chocolate into the bottom of the pan and spread it around using your wooden spoon. It doesn’t have to be even or look pretty at this point, but it does have to cover the entire bottom surface of the pan in a pretty thick and even layer.

Next dollop scoops of the Rice Krispie mixture onto the chocolate and lightly press it out with damp fingers.

Open a freezer strength plastic baggie and set it on the counter with the top folded over so it remains open. Pour the rest of the melted chocolate into the bag and seal it, squeezing out all the air as you zip it closed. Snip off the very tip with a pair of scissors. Remember, it’s easier to snip a larger tip off if you find the chocolate is coming out too slowly than to deal with chocolate that is coming out too fast with a wider tip.

Start by zig-zagging a layer of chocolate across the top of the Rice Krispie mixture using the plastic bag like a pastry bag. Then do a zig-zag patter in the opposite direction. Continue doing this until you have used up all the chocolate.

Refrigerate for at least 3 hours to let the chocolate fully harden.

Once chilled, remove from the fridge and pull the whole thing out of the pan by lifting out the parchment paper. Do not remove it from the parchment paper.

Use a chopping knife to cut the chilled dessert into squares. You can cut them as large or as small as you like. I suggest making one cut down the middle (vertically) and 3 cuts across (horizontally) to make 8 bars.

Either serve immediately or store in the fridge until ready to serve.


Amanda Orlando Allergen-Free Desserts to Delight Your Taste Buds

See Kate McMurray’s Cook This Book review about this great cookbook!