SunButter Cookie Candy

Here's another peanut-free treat for my peanut-free son. I took Paula Deen's recipe for Georgia Cookie Candy and replaced the peanut butter with sunflower seed butter. On a previous post, I mentioned how delighted I was when I discovered SunButter at my local grocery store. I recently found it at my neighborhood Target store as well. This is truly a perfect alternative to peanut butter and unlike other products I've used, Sunbutter is made in a peanut-free facility. If you don't have any nut allergies, you might want to experiment and try this recipe with almond butter or cashew butter (Clotilde from Chocolate and Zucchini has a quick and easy recipe for cashew butter that's worth trying).

I made a few adjustments to the original recipe. I actually prefer using whole graham crackers and breaking them into little pieces rather than using graham cracker crumbs. I also added sunflower seeds into the melted chocolate to give it an interesting texture. Have fun with this recipe. Instead of graham crackers, why not try some cookies or dry cereal, maybe add some dried fruit, mini marshmallows or chocolate chips.

These candies are so incredibly easy to make. I can whip these up quickly and keep them in the fridge for whenever I need a sweet treat for my son (and for me too). You can also cut them into bite-size pieces and place them in a beautiful candy box for a nice homemade gift to give someone.


Roasted sunflower seeds

SunButter Cookie Candy
Recipe adapted from Paula Deen's Georgia Cookie Candy
Allergy note: contains dairy* and wheat ingredients

1 cup (2 sticks) butter or allowed margarine, softened*
1 cup SunButter sunflower seed butter
1 cup roasted sunflower seeds
3 cups confectioners' sugar, sifted
2 cups graham crackers pieces
1/4 tsp salt
1 1/2 cups semisweet chocolate chips*

For vegan alternative: Instead of regular chocolate chips, use Enjoy Life brand or Chocolate Dream chocoalte baking chips. Instead of butter or allowed margarine, you can also use Sprectrum organics coconut oil or shortnening (melted)

Line a 13 by 9 by 2-inch pan with foil. Set aside.

Using the paddle attachment in a stand mixer, combine the butter, SunButter, 1/2 cup sunflower seeds, confectioner's sugar, graham cracker pieces and salt into a mixing bowl. If you don't have a stand mixer, you can mix it by hand. Mix until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Mix in the remaining 1/2 cup of sunflower seeds. Spread evenly over the cookie layer with a spatula. Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post.  I just love them and wanted to share them with you :-)