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Homemade Chocolate Chip ‘Clif Bars’

An allergy-friendly snack for kids of all ages that won’t break the budget. They’re easy to customize based on your preferences or what you’ve got on hand. Store in the refrigerator for up to 1 week (if they last that long!)

  • Author: The Real Food Dietitians
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 16 bars 1x
  • Category: Snacks, Sweets & Treats
  • Cuisine: Gluten-free, Vegetarian

Ingredients

Instructions

  1. In a medium saucepan over low heat, combine the sunflower seed butter and honey and stir constantly until melted together.
  2. Remove from heat and add the crisp rice cereal and stir until well combined.
  3. Fold the coconut and sunflower seeds into the cereal mixture.
  4. Spread onto a parchment paper-lined baking sheet and place in the freezer for 5-8 minutes or let the mixture cool on the baking sheet on the counter for about 10-15 minutes or until it’s cool enough that the chocolate chips will not melt.
  5. Add the peppermint essential oil, if using, and chocolate chips the gently fold everything together.
  6. Using your hands, firmly press into a rectangle roughly 9×12 inches.
  7. Bars will keep up to one week in a covered container in the fridge (or freeze for longer storage).

Notes

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Nutrition

  • Serving Size: 1 bar
  • Calories: 192
  • Sugar: 10g
  • Sodium: 83mg
  • Fat: 11g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 6g