Sunbutter Bars - Are They Better Than Peanut Butter Bars?

There is only one way to find out if these Sunbutter bars are BETTER than peanut butter bars. Make them! These are a little bit of crunchy with the bottom cinnamon cookie layer, creamy delicious with the middle layer and a semi sweet chocolate layer that brings it all together. I use only the best ingredients to make these: grassfed butter, sunbutter with no artificial anything, and delicious Siete Brand gluten free grain free cookies. Try these at your Christmas party, they are sure to be a hit.
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Sunbutter Roasted Sunflower Seeds
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Navitas Cacao Butter Chips
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Sunbutter Bars Recipe

Ingredients:
Bottom Layer:
1 package of Siete (brand) shortbread cookies
2 Tbsp. grass fed butter

Middle Layer:
1 cup Sunbutter (roasted sunflower seeds) with sugar added
30 grams ( cup) Cacao butter chips

Top Layer:
4 oz. Guittard semi sweet baking bar
2 Tbsp. grass fed butter (I use Karigold)

Directions:
Preheat oven to 350 degree F.

Place the cookies into a food processor or you could place them in a ziploc bag and pound them until they are crumbs. Place the crumbs into a 8 inch by 6 inch baking dish. Melt the butter and then add it to the cookie crumbs and stir with a spoon. The mixture should look like wet sand. Using your hands, press the mixture evenly into the bottom of the dish.

Place in the oven to bake for 10 minutes. Take it out to cool on the counter for a good 10 to 15 minutes. Then cool completely in the refrigerator.

Middle layer: Place the sunbutter in a saucepan and add the cacao butter chips. Place over low heat and stir until the chips are completely melted and mixed in. Pour the mixture over the cooled cookie mixture and spread it evenly if needed. Place this in the refrigerator for at least 5 hours but overnight is best.

Top Layer:
Combine the semi sweet chocolate and butter to a saucepan over low heat. Stir while the chocolate melts completely. If the chocolate is not pourable yet, add another 2 tsp. of butter until you get a pourable consistency. Then pour over the chilled first 2 layers. You may have to spread the chocolate evenly over the top with a spatula. Return the bars to the refrigerator until the chocolate has firmed up.

To serve, run a knife around the edge of the chocolate to release it. Then cut into desired squares. Keep this covered in the refrigerator. It should keep for a good week. Enjoy!



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Rockin Robin
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Disclaimer:
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