Gluten Free Sunflower Chocolate Squares Recipe
The best kinds of recipes are those that come together so easily that it helps inspire you to want to continue cooking up delicious meals and treats. This Gluten Free Sunflower Chocolate Squares recipe is one of those kinds of recipes.
What I like most about this recipe, aside from the fact that it’s no-bake which is great for summer, is that there is almost no measuring. It’s a whole jar of Sunbutter (nut-free sunflower seed spread), a whole block of cream cheese, a whole bag of powdered sugar, and a whole bag of chocolate chips. The only thing you measure is the salt and vanilla.
These treats are great when you’re going to have company over and want to throw together something sweet while dinner is cooking, or perhaps for a weekend dessert that you can make with the kids.
- 1 16-ounce jar Creamy Sunbutter
- 8 ounces cream cheese at room temperature
- 1/8 teaspoon kosher or fine sea salt
- 1 pound powdered sugar
- 2 teaspoons pure vanilla extract
- 10 ounces bittersweet chocolate chips
Line a 9- by 9-inch square cake pan with two pieces of parchment paper, coming up all sides and hanging over the pan by an inch or two.
Combine the Sunbutter, cream cheese, and salt in a mixer, preferably fitted with a paddle attachment. Beat on medium-high speed until well combined, scraping down the sides of the bowl as necessary. Add the powdered sugar and vanilla and, starting on low speed and increasing the speed to high, beat until fully combined.
Press the mixture firmly into the prepared pan. Refrigerate for at least 2 hours.
Put the chocolate chips in a microwave-safe bowl and microwave for about 2 minutes or until most of the chocolate has melted, stirring every 30 seconds. Stir until smooth and glossy. Spread the chocolate evenly over the sunflower mixture. Refrigerate for at least 20 minutes.
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