Nutty Chocolate Bars


There have been a lot of takes on the peanut butter bar with chocolate.  I am all about ease and therefore, “peanut butter” cups seems a little too much work…although if I’m honest, probably no more work than these little bars of goodness.  There is just something nice about pouring it all into a pan and pulling it out on parchment paper!  These bars are rich.  The texture is slightly dense, crunchy, fudgy.  They melt in your mouth, and this is one recipe that is addicting but not in the “I could eat 100” kinda way because of the richness. My palate tends to be sensitive to how sugary something is, so if you are like me, you could easily decrease the amount of sugar in this recipe and get the same satisfaction! This is also one that can stand a TON of interpretation without issue.  Use the nuts, nut butters, and chocolate you have on hand.

Nutty Chocolate Bars


  • 1 stick grassfed butter
  • 1/2 cup pecans
  • 1/2 cup sunflower seeds
  • 3/4 cup coconut sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup nut butter (I used my own homemade almond/sunbutter)
  • 1 cup dark chocolate chips
  • 1 Tbsp of butter


Start melting the butter over low heat in a sauce pan.  While that is melting, put the nuts and the coconut sugar in a food processor and pulse until grainy.  Once the butter is melted, pour the nuts and sugar mixture into the butter, and add the salt, vanilla, and nut butter.  Stir until thoroughly incorporated. Place parchment paper in an 8×8 dish and pour the mixture into the pan.  Let it sit in the freezer for an hour or so until solidly set.  Once set, melt the chocolate chips and add a TBSP of butter.  Pour the chocolate over the set nutty bars and tilt the pan until the chocolate is all across the top.  Put in the fridge to set for 15 minutes or so.  Cut into squares and serve!