Desserts
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!
Chocolate Graham Sunflower Seed Bars
Makes about 16 bars, depending on size
Prep Time
Ingredients
- FOR THE BASE:
- 1/2 C. shortening or dairy-free buttery spread, softened
- 1/2 C. creamy sunflower seed spread
- 2 C. (about 18 cookies) crushed Enjoy Life Foods Vanilla Honey Graham Crunchy Cookies
- 1/4 C. quinoa flakes
- 2 C. confectioners’ sugar
- FOR THE TOPPING:
- 1/2 C. creamy sunflower seed spread
- 1/2 C. Enjoy Life Foods Mini Chips
Instructions
-
Line an 8-inch square baking pan with parchment paper, leaving an overhang of about 1-inch per side for easy removal.
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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.
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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.
