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+ servings

CHOCOLATE SUNFLOWER SEED CRISPY BARS

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 bars
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Ingredients

THE BASE:

THE CHOCOLATE TOP:

Instructions

  • Line an 8 x 5 pan with parchment paper. I highly recommend coating the pan with oil, so that the parchment paper sticks.
  • Next, in a medium bowl, mix together all of the dough ingredients (the puffed rice cereal being last), and press the dough into the baking pan using a spatula to flatten.
  • Place the pan in the refrigerator and make the chocolate topping.
  • Melt the chocolate chips and coconut oil in the microwave in 30 second increments. Sure, you can do this over the stove, but using the microwave here is a huge timesaver.
  • Take the pan out of the fridge and pour the chocolate mixture on top
  • Place it back in the refrigerator for at least 1 hour.
  • Cut into squares and enjoy!!
  • Store in the refrigerator for up to one week. Enjoy!

Did you make this recipe?

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in your posts and I’ll re-share!

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