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Chocolate coated crunch bars with sea salt on top.
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Chocolate Crunch Bars with Sunflower Butter

As a mom and recipe developer, I’m always testing better-for-you treats that my kids will actually enjoy—and these Chocolate Crunch Bars were an instant hit with my daughters! I love that they’re made with just 5 simple, wholesome ingredients and happen to be nut-free, dairy-free, and gluten-free, making them a great option for a variety of dietary needs. There’s no baking involved—just a quick chill in the fridge before being topped with a luscious layer of dark chocolate.
Prep Time10 minutes
Cook Time2 minutes
Chilling Time2 hours
Total Time2 hours 12 minutes
Course: Dessert
Cuisine: Ameican
Keyword: chocolate crunch bars, crunch bars, sunflower bars
Servings: 12 Bars
Calories: 287kcal
Author: Ansley Beutler

Ingredients

  • 1 cup sunflower butter
  • ⅓ cup honey or maple syrup
  • 3 tablespoon coconut oil divided
  • ½ tablespoon vanilla
  • 3 cups puffed brown rice
  • 8 oz dark chocolate
  • sea salt optional, to garnish
US Customary - Metric

Instructions

  • Add the sunflower butter, honey, and 2 tablespoon of the coconut oil to a pot and heat on the stove over low heat. Stir continuously until the mixture becomes silky smooth and melted.
    1 cup sunflower butter, ⅓ cup honey, 3 tablespoon coconut oil
    Sunflower butter in a pot with a pink spatula.
  • Remove the pot from the heat and stir in the vanilla extract. Add the puffed brown rice to the pot and gently mix to coat.
    ½ tablespoon vanilla, 3 cups puffed brown rice
    Puffed rice about to be mixed with melted sunflower butter in a large pot.
  • Line a 9x9 baking dish with parchment paper and transfer the puffed rice mixture to the dish. Press the mixture into the dish, making sure to get the corners, until it's packed down. Transfer the dish to he fridge to set for at least 1 hour.
    Sunflower butter crunch bars pressed into a square dish with parchment paper.
  • Melt the chocolate in a bowl with the remaining 1 tablespoon until thin. I do this in the microwave in 10 second intervals, stirring in between. Slice the bars into 12 rectangles. Carefully dip each bar into the melted chocolate with a fork. Allow the excess chocolate to run off the sides of the bar before transferring the bar to a plate or dish with parchment paper. Repeat with all 12 bars then sprinkle each one with sea salt, if using. Place the plate in the fridge so the chocolate can set for at least another 1 hour.
    8 oz dark chocolate, sea salt
    Puffed rice with sunflower butter bar being dipped into melted chocolate.

Nutrition

Calories: 287kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.2mg | Sodium: 21mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg