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Chocolate Chip Lunchbox Bars

Chocolate Chip Lunchbox Bars

These Chocolate Chip Lunchbox Bars are lightly sweet, soft-centered nut-butter bars studded with chocolate chips and optional dried fruit or coconut. They bake quickly and can be left slightly underdone for gooey bars or cooled overnight for firmer, lunchbox-friendly squares.
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Cook Time:13 minutes
Total Time:13 minutes
Course: Desserts
Keyword: Back to School, lunchbox, nut-butter

Equipment

  • 8-inch square pan
  • parchment paper
  • mixing bowl
  • spatula
  • oven

Ingredients

Ingredients

  • 1 cup nut butter of choice, or allergy friendly sub
  • 2/3 cup pure maple syrup or keto syrup, or honey, or agave (Or here's a sugar free version: Chocolate Chip Peanut Butter Bars)
  • 1/2 cup flour spelt, white, oat, sorghum, or almond work
  • 2-3 tbsp regular or mini chocolate chips
  • 2-3 tbsp raisins, chopped dates, or additional mini chips
  • 2 tbsp shredded coconut and/or crushed walnuts optional
  • 11/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

  1. Preheat the oven to 325 F. Line an 8-inch square pan with parchment, or grease the pan, and set aside.
  2. If the nut butter is not easily stir-able, gently warm it until it softens.
  3. In a bowl, stir all ingredients very well so everything is fully incorporated and there are no clumps of baking soda.
  4. Transfer the batter to the prepared pan and smooth the top with a spatula or a second sheet of parchment; remove the second sheet if used.
  5. If desired, press additional chocolate chips or dried fruit into the top.
  6. Bake on the center rack for 13 minutes (increase to 15 minutes if using almond flour); the bars should look slightly underdone when removed.
  7. Let the pan sit for 30 minutes for extra gooey bars, or cool and rest overnight for firmer, set cookie bars.

Notes

Notes
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