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.