This recipe is sponsored by Udi’s Gluten Free, a year long partner of Heartbeet Kitchen.
If you’re like me, you probably had (or still have) a particular way of eating different candy bars. Reese’s Peanut Butter Cups – I ate the crimped edges first, then the middle. Twix and Kit Kat, it was the outer straight edges first, the cookie parts last.
After eating a few of these Seedy White Chocolate Granola Slices, reminiscent of a homemade candy bar, I noticed myself developing a similar routine. Along with being completely enamored by their texture and layers of flavor.
I’m typically not a white chocolate fan, but blending it with toasty, nutty, sunflower butter turns it into something different in the best of ways. It’s what enrobes the Udi’s Au Naturel Granola (just oats, honey, and oil) and extra sunflower seeds, making a sweet, creamy, slightly crunchy middle layer.
Dark chocolate is the bottom layer as well as drizzled on top, acting as both a foundation and contrast in flavor. Less sweet, more depth, and an added artistic touch. Try and use the best quality dark chocolate you can find — it certainly makes a difference.
Plus, they’re made with only five ingredients and ready in 30 minutes, so completely feasible to whip up in an afternoon. Better yet, they hold up perfectly in the refrigerator for up to two weeks. If they last that long.
Watch how-to video below, then make your White Chocolate Granola Slices!
video collaboration with the talented Annie D’Souza
- 6 ounces dark chocolate
- 1/2 cup unsweetened sunflower seed butter (or any nut butter)
- 10 ounces white chocolate chips
- 1 3/4 cup Udi's Au Naturel Granola
- 1/4 cup roasted, unsalted sunflower seeds
- Line a loaf pan with a parchment paper sling.
- On low heat, slowly melt dark chocolate until it is completely smooth, continually stirring. Pour about 4 ounces of it into the bottom of the pan, creating a thin layer. (You should have about 2 ounces left to drizzle on the top.) Freeze for 5 minutes.
- Meanwhile, melt white chocolate and sunflower seed butter over low heat, until completely smooth, continually stirring. Remove from heat. At same time, remove pan with dark chocolate from freezer.
- Stir granola and sunflower seeds into white chocolate mixture, and spread with a spoon evenly onto chocolate layer. Press down a bit to compact. Then drizzle remaining dark chocolate on top. Freeze for 15 minutes until completely set. Slice in 1/2 inch portions and enjoy. Refrigerate leftovers for up to two weeks.
*This post contains Amazon affiliate links, which I may make a small commission from should you decide to purchase through.