Here’s a simple substitute for those times when all you want is a good ol’ candy bar!  The sunbutter (butter made from sunflower seeds) adds the “nutty” essence.  Although it’s not exactly peanut buttery, it IS kid tested and mother approved.

Makes 2 Servings



One-half cup nut-free/dairy-free SEMI-SWEET CHOCOLATE CHIPS (we love the Enjoy Life brand mini choc chips because they guarantee to be free of the 8 most common food allergens, including nuts/dairy)

One tablespoon nut-free SUNFLOWER BUTTER (also called Sunbutter – such a fabulous peanut butter substitute!!)

Three-fourths cup CRISPY RICE CEREAL



In a microwave safe bowl, microwave the chocolate chips and sunflower butter in the same bowl for 30 seconds.  Give it a stir.  Microwave again for 15 second.  Stir thoroughly.  If using the same mini-chips we use then one more nuke for 10 seconds should do it.  If your choc chips are larger, just keep going at 10-15 second increments, stirring thoroughly after each time, until the chocolate is melted and smooth.  (BE CAREFUL not to overheat the chocolate or it will BURN and be unredeemable!)

Once the chocolate/sunbutter mixture is smooth, incorporate the cereal until well coated.  Pour the entire mixture onto a parchment-paper-lined plate.  Pat it out with the back of a spoon into the desired shape and thickness.  (I usually make it a square, around four inches by four inches, and about three-fourths of an inch thick.)  Place the plate in the refrigerator for 30 minutes or until chilled and set.  Cut into bite size squares.  Store in an airtight container in the refrigerator.