Chocolate Graham Sunflower Seed Bars
The rich taste of Vanilla Honey Graham Crunchy Cookies paired with creamy dairy-free chocolate for an easy morning breakfast or delectable dessert!
Makes about 16 bars, depending on size
For the base:
For the topping:
- Line an 8-inch square baking pan with parchment paper, leaving an overhang of about 1-inch per side for easy removal.
- Put the shortening, sunflower seed spread, crushed cookies, quinoa flakes, and powdered sugar in a bowl. Mix well to combine. Press the mixture firmly into the prepared pan.
- Put the remaining sunflower seed spread and Mini Chips in a medium microwave-safe bowl. Heat on 30 second intervals, stirring after each one, until melted and smooth. Spread the mixture over the base.
- Transfer the pan to the refrigerate for 2 hours. Cut into bars and serve, or store leftovers in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 3 weeks.
Note: If you prefer to cut the top layer into shapes, spread it into a separate 8-inch square baking pan, then refrigerate until firm. Cut out shapes with cookie cutters as desired, pressing them gently onto the base.