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+ servings
A plate of sunbutter cookies cut into squares.
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5 from 4 votes

Chocolate Sunflower Butter Bars

A crispy chocolate granola bar layer is covered in creamy sunflower butter, and topped with a layer of dark chocolate, for an allergy friendly, low sugar treat everyone will love! These make the perfect after school snack.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 267kcal


Chocolate Cookie Layer

  • 3/4 cup oats
  • 3/4 cup brown rice crisp
  • 1/4 cup oat flour home milled or store bought
  • 1/4 cup Chocolate SunButter
  • 1/4 cup coconut oil
  • 2 tablespoons maple syrup

Sunflower Butter Layer

Chocolate Fudge Layer


  • Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment or baking paper.
  • In a medium sized mixing bowl, add the Chocolate SunButter, coconut oil, and maple syrup, and stir to form a smooth chocolate mixture.
  • In a bowl, mix together the oats, brown rice crisp, and oat flour (this can be processed from whole oats in a blender, or store bought oat flour). Pour the chocolate mixture over the dry ingredients and mix to combine.
  • Add the cookie mixture into the prepared pan, and either press down evenly with wet hands or by using a pastry roller (see link below recipe for details).
  • Bake cookie layer for 12-14 minutes, then allow to cool.
  • To make the SunButter layer, mix all ingredients together in a bowl.
  • Layer the SunButter mixture over the cooled cookie layer. Place the baking dish in the freezer for at least an hour to chill the cookie bars.
  • Melt the dark chocolate, and pour on top of the frozen SunButter layer. This will allow the chocolate to set in about 5 minutes. Cut the bars as the chocolate layer sets, before it freezes, to prevent the chocolate from cracking when slicing the bars.
  • Store bars wrapped tightly (or in an air tight container) in the refrigerator or at a cool room temperature for up to a week, or longer in the freezer.



  • These bars are best kept at cool room temperature or in the refrigerator (to keep the chocolate from melting!). The SunButter layer stays chewy when refrigerated.
  • Freeze these bars by wrapping them in plastic or putting them in an air tight container, and storing them in the freezer for up to 3 months.
  • Make it Gluten Free: All of my oatmeal baked goods recipes can be made gluten free by using Certified Gluten Free Oats. Brown rice cereal is always gluten free (that I have seen, at least!). Rice crispies do have gluten, so avoid using that as a sub if you need these bars to be strictly gluten free.
  • Use other Nut Butter: I adore SunButter, so it's my go-to when making nut/seed butter treats. You can sub almond butter or peanut butter if you'd like in the SunButter layer.


Calories: 267kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 101mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg