A Great Resource ForPeanut Free, Tree Nut Free Recipes

School Safe Recipes

©2015 SunButter

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BreakfastCrunch Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Apple Cinnamon Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5Banana Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Gluten Free Banana Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7SB&J Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Lunch & DinnerAsian Noodle Broccoli Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9SunButter & Jelly Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10SB BLT Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Amazing Thai Chicken & Broccoli . . . . . . . . . . . . . . . . . . . . . . . . 12Spicy Thai Chicken Wrap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

School SnacksCocoa Cranberry Granola Bars . . . . . . . . . . . . . . . . . . . . . . . . . . 14SunButter Sunny Chow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Three Ingredient SunButter Cookies . . . . . . . . . . . . . . . . . . . . 16Chocolate SunButter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Cookies & BarsChocolate Scotcheroos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18SunButter Crunchers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19Paleo SunButter Cups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Chocolate Chip Oatmeal SunButter Cookies . . . . . . . . . . . . 21Gooey Chocolate SunButter Bars . . . . . . . . . . . . . . . . . . . . . . . 22White Chocolate Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23No Bake S’Mores Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24SunButter Emergency Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Serving SuggestionsEasy-To-Make Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25-26

Contents

Introducing The SunButter® School Safe Recipe Book

About 60% of schools restrict or disallow peanuts entirely . This is welcome news if your child is one of a growing number of kids with a peanut allergy, but finding foods that are safe for your peanut-allergic child or foods that are safe for school or after-school activities can be a challenge . SunButter Sunflower Spread, a delicious and healthy alternative to peanut butter, is made from specially roasted sunflower seeds . Each of the recipes in this book is peanut free and tree nut free, delicious, and school safe!

Our Allergy Promise  We know food allergies are serious business . SunButter is free of peanuts, tree nuts, dairy, egg, gluten, and sesame . Our sunflower seeds are grown in a region of the country where peanuts do not grow, eliminating the risk of cross contamination . We know that living with food allergies can be tricky, so we make SunButter simple: Safe and Delicious, Every Time—We Promise .

SunButter Packs A Nutritional Punch  SunButter is a delicious alternative to peanut butter, plus it is nutritionally superior! SunButter has just as much protein as the leading brand of peanut butter, but with one-third less saturated fat, absolutely no trans fats, less sodium, and less sugar too! One serving of SunButter provides more vitamin E, twice as much fiber and zinc, and nearly triple the iron than is provided by one serving of peanut butter!

www.SunButter.com2 3

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Green Baked Goods? Not to worry! Chlorophyll in sunflower seeds reacts with baking soda & baking powder,

which may give a greenish cast to your baked goods as they cool. This is completely harmless! (And kind of cool!)

A splash of lemon juice added to the recipe may help control the greening, or try reducing the baking soda /powder by one-third.

Crunch GranolaIngredients¼ cup SunButter®

(we used Natural)¼ cup honey2 teaspoons pure vanilla extract2 cups certified gluten free

rolled oats½ teaspoon kosher salt

DirectionsHeat oven to 325°F. Spray cookie sheet with gluten free non-stick cooking spray.

In large microwavable dish, combine SunButter and honey. Microwave 30 seconds on High or until SunButter is melted.

Add vanilla, oats, and salt to SunButter mixture. Stir and make sure all oats are evenly coated.

On prepared cookie sheet, spread mixture in an even layer. Bake 20 minutes, stirring once or twice while baking.

Let cool. Mixture will become crunchy as it cools.

Makes 4 ServingsStart To Finish – 30 Minutes

Apple CinnamonMuffinsIngredients1¼ cups all-purpose flour1½ teaspoons

baking powder1 tablespoon cinnamonPinch of salt¼ cup packed brown sugar1 large apple, peeled and

finely chopped¼ cup SunButter®

(we used Crunch)1 egg½ cup milk

DirectionsHeat oven to 400°F.

Spray 6-cup muffin tin with non-stick cooking spray, or use paper liners.

In large mixing bowl, sift flour and baking powder. Add cinnamon, salt, brown sugar, and apple. Stir until combined.

In a separate bowl, combine SunButter, egg, and milk, stir until SunButter is mostly blended.

Add SunButter mixture to dry mixture and stir until just combined. Divide batter equally between muffin cups. Bake 25 to 30 minutes or until toothpick inserted in center of several muffins comes out clean.

Let muffins cool 10 minutes in pan, then remove muffins to wire rack and cool for at least 10 minutes before serving.

Leftover muffins can be stored in an airtight container and refrigerated or frozen.

*See page 4 for Green Alert information.

Makes 6 MuffinsStart To Finish – 50 Minutes

GREEN ALERTThis Green Alert icon indicates a recipe you might want to adjust.

GREEN ALERT *

Awesome!

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Banana SconesIngredients – Scones2 cups brown rice flour1 cup potato starch3 tablespoons ground flax meal1 tablespoon baking powder½ teaspoon kosher or fine sea salt5 tablespoons cold Earth Balance

(non-dairy butter)1 ripe banana, mashed¼ cup SunButter® (we used Natural)1 cup coconut milk, plus additional

for brushing on dough1 tablespoon pure vanilla extract1 teaspoon fresh lemon juice¼ cup sugarIngredients – Glaze2 tablespoons SunButter®

(we used Natural)2 teaspoons pure vanilla extract2 to 3 tablespoons coconut milk½ cup powdered sugar

DirectionsHeat oven to 350°F. Line 2 baking sheets with parchment paper or silicon mats.

In large mixing bowl, whisk together brown rice flour, potato starch, flax, baking powder, and salt. Work Earth Balance non-diary butter into mixture with your fingers until it resembles coarse crumbs with some larger pieces.

In another large mixing bowl, whisk together banana, SunButter, coconut milk, vanilla, lemon juice, and sugar. Add to flour mixture and fold together with spatula.

Using an ice cream scoop or large spoon, drop 6 mounds of batter onto each prepared pan. Brush top of each mound with additional coconut milk. Bake 25 minutes or until golden brown.

Let scones cool on baking sheets 5 minutes. Place waxed or parchment paper underneath cooling rack(s) and place scones on top of cooling rack(s). While cooling, prepare glaze.

In small microwavable dish, whisk together SunButter, vanilla, and 2 tablespoons of coconut milk. If SunButter does not blend easily, microwave for 10 to 15 seconds. Add powdered sugar and whisk until smooth. If glaze is too thick, add extra coconut milk, a few drops at a time. Drizzle glaze over cooled scones.

*See page 4 for Green Alert information.

Makes 12 SconesStart To Finish – 1 Hour

Gluten Free Banana PancakesIngredients2 ripe bananas, peeled½ cup SunButter® (we used Creamy)2 large eggs1 teaspoon baking powderGrapeseed or vegetable oil, for cooking

DirectionsHeat oven to 200°F.

In large mixing bowl, mash bananas, add SunButter, eggs, and baking powder. Mix well.

Heat skillet or griddle over medium-low heat until drop of water sprinkled on cooking surface sizzles. Brush cooking surface with oil and let heat a few seconds more.

Ladle ¼ cup of pancake batter onto cooking surface to make one pancake.

Cook until bottoms are golden brown and edges appear dry, about 5 minutes. Gently flip and cook another minute or until bottoms are browned and pancakes feel firm to the touch.

Keep cooked pancakes warm in oven until all pancakes are cooked and ready to serve.

*See page 4 for Green Alert information.

Makes 12 PancakesStart To Finish – 15 Minutes

GREEN ALERT *

GREEN ALERT *

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Packed With Protein! A breakfast of 2 slices of multigrain bread

with 2 tablespoons of SunButter provides just as much protein as 2 large eggs and 2 strips of bacon

(17 grams, or 1/3 of your RDA).

Asian NoodleBroccoli SaladIngredients7½ to 8 ounces (½ package) dry

spaghettiDash salt1½ teaspoons canola oil¼ cup SunButter® (we used Natural)¼ cup orange juice1½ teaspoons lemon juice2 tablespoons plus 2 teaspoons

less sodium soy sauce1 tablespoon sugar2 tablespoons additional canola oil½ cup chopped green onions½ cup chopped sweet red pepper1½ teaspoons minced garlic1 jalapeño pepper, diced1 cup chopped broccoli tops

DirectionsCook pasta in salted water, according to package directions. Drain well. Place in large bowl and toss with 1½ teaspoons canola oil.

In medium bowl, whisk SunButter, orange juice, lemon juice, soy sauce, and sugar until blended. Set aside.

In large skillet, heat 2 tablespoons canola oil over medium high heat. Add onion, red peppers, garlic, jalapeño pepper, and broccoli, cooking and stirring about 3 to 4 minutes or until broccoli is crisp-tender.

Add SunButter sauce and vegetables to pasta, tossing until well combined.

Serve warm or at room temperature.

Makes 4 ServingsStart To Finish – 50 minutes

SB&JWafflesIngredients2 cups water2/3 cup SunButter® (we used

No Sugar Added)2 cups packaged complete

waffle mix*½ cup strawberry jam6 tablespoons whipped creamShelled sunflower seeds for

garnish

*Make it gluten free by using a gluten free waffle mix!

DirectionsIn large bowl, whisk water and SunButter together until combined. Add waffle mix and stir just until combined. Let batter rest while waffle iron is heating.

Spray waffle iron with non-stick cooking spray. Pour 3/4 cup batter onto heated waffle iron and cook until golden, about 5 minutes, or until steam stops rising from waffle iron.

While waffles are cooking, spoon jam into microwavable dish. Heat on Medium for 1 minute. Carefully remove from microwave and stir. Add water to thin to syrup consistency if necessary.

Top hot waffles with warm strawberry syrup, whipped cream, and sunflower seeds.

Serving SuggestionsStrawberry not your favorite flavor? You can use any variety of fruit jam to make this easy syrup.

Makes 3 WafflesStart To Finish – 15 minutes

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Sunflowers The sunflowers grown for SunButter

are a unique variety—not used for anything else! They are chosen for their

consistency, hardiness, and for their delicious taste!

SB BLTSandwichIngredients1 pretzel sandwich bun2 tablespoons SunButter®

(we used No-Stir Creamy)1 lettuce leaf3 slices thick cut hickory smoked

bacon, cooked1 to 2 tomato slices¼ avocado, sliced

DirectionsSlice bun in half horizontally if necessary. Spread each half with 1 tablespoon SunButter.

Place lettuce leaf, bacon slices, tomato slices, and avocado slices inside of bun.

Serve for brunch, lunch, or a hearty snack.

Makes 1 ServingStart To Finish – 20 minutes

SunButter & Jelly BurgerIngredients2 cups strawberries, hulled

and sliced1 teaspoon lemon juice½ teaspoon powdered ginger1 pound ground beef3/4 teaspoon salt¼ teaspoon ground black

pepper¼ cup SunButter® (we used

Creamy)4 to 6 scallions, green tops only,

thinly sliced

DirectionsIn small bowl, combine strawberries, lemon juice, and ginger. Stir and set aside.

Heat gas grill* with all burners on high, lid closed, 10 to 15 minutes.

In large bowl, mix ground beef with salt and pepper and shape into four patties. Gently press down center of each patty until it’s about ½-inch thick to make a slight depression; this will prevent burgers from turning bulbous as they cook. Grill patties, uncovered and without pressing down on them, until they’re seared on one side, about 3 minutes. Flip burgers and continue grilling to desired temperature: 3 minutes for rare, 4 minutes for medium, and 5 minutes for well-done.

While burgers are cooking, heat small saucepan over medium-high heat. Pour strawberry mixture into pan and sauté until soft and syrupy and reduced to about ½ cup. Allow to cool.

In microwavable dish, heat SunButter until thinned, about 40 seconds on High. (Or heat on stove in small saucepan until thinned.)

Top each burger with 1 tablespoon melted SunButter and a few tablespoons of strawberry “jelly,” then sprinkle with scallions.

Tip*If you don’t want to grill out, burgers can be broiled or pan fried inside.

Makes 4 ServingsStart To Finish – 20 minutes

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Spicy Thai Chicken WrapIngredients¼ cup SunButter® (we used Natural)2 teaspoons honey1 teaspoon Tabasco® or other hot sauce of your choice2 whole wheat or whole grain tortillas2 ounces cooked, diced chicken½ cup shredded raw cabbage

DirectionsIn small bowl, mix SunButter, honey, and hot sauce until well blended and smooth.

Place tortillas in between damp paper towels and heat in microwave for about 15 seconds.

Spread SunButter mixture in thin layer over warm tortilla. Spoon chicken and cabbage in center of each tortilla, but don’t overfill. Roll tortillas tightly around filling.

Enjoy immediately or wrap in aluminum foil or plastic wrap and place in refrigerator for 1 to 2 hours before serving.

Makes 2 WrapsStart To Finish – 15 Minutes

Amazing Thai Chicken & BroccoliIngredients½ cup SunButter® (we used Organic)3 tablespoons gluten free Thai fish sauceJuice of 1 fresh lime4 tablespoons honey (or agave nectar)¼ teaspoon crushed red pepper flakes (more or

less depending on how much kick you want)½ cup water2 tablespoons olive oil2 cloves garlic, minced or grated1 inch fresh ginger, peeled and finely

grated or minced2 pounds boneless, skinless chicken breasts

(3 or 4 half breasts) – cut into 1 inch piecesKosher or fine sea salt and pepper, to taste6 cups broccoli florets1 teaspoon sesame seeds – optional garnish

DirectionsIn small saucepan, combine SunButter, fish sauce, lime juice, honey (or agave), red pepper flakes, and water. Bring to boil, stirring until smooth. Remove from heat and set aside.

In large skillet with lid, heat oil over medium-high heat. Add garlic and ginger and cook for about 15 seconds. Season chicken pieces with salt and pepper to taste; add to skillet and cook, stirring frequently, until browned on all sides, about 8 minutes. Add broccoli, stir to coat.

Cover pan and reduce heat to medium. Cook until broccoli is crisp-tender and chicken is cooked through, about 3 more minutes.

Add about ¼ of the SunButter sauce to chicken and broccoli, toss to coat. Place in a serving dish and sprinkle with sesame seeds if desired. Serve remaining SunButter sauce on the side.

Serving SuggestionServe with rice or gluten free rice noodles.

Makes 6 ServingsStart To Finish – 30 Minutes

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SunButterSunny ChowIngredients1 cup semi-sweet chocolate chips½ cup SunButter (we used Creamy)½ cup butter (1 stick) cut into pieces2 cups powdered sugar6 cups Rice Chex® or Crispix® cereal

DirectionsIn medium microwavable dish, combine chocolate chips, SunButter and butter pieces. Microwave on High 1 minute. Carefully remove from microwave and stir. Continue microwaving on High in 30 second increments, stirring after each 30 seconds, until mixture is smooth.

Pour powdered sugar into large zip-lock bag or clean paper bag, set aside.

In large mixing bowl, add cereal, pour melted SunButter mixture over cereal and stir until all cereal pieces are coated.

Pour coated cereal into bag with powdered sugar, seal bag and shake until all cereal pieces are coated. Spread on wax paper to cool.

Store in airtight container in refrigerator.

Makes 12 ServingsStart To Finish – 30 Minutes

Cocoa CranberryGranola BarsIngredients1 tablespoon coconut oil2½ cups rolled oats½ cup raw sunflower seeds¼ cup shredded, unsweetened coconut½ cup dried unsweetened cranberries,

coarsely chopped (you can substitute any dried fruit)

1 tablespoon cocoa powder¼ cup butter, cut into pieces1/3 cup honey¼ cup SunButter® (we used Organic)½ teaspoon vanilla extract¼ teaspoon kosher salt

DirectionsHeat oven to 350°F. Cover sides and bottom of 8-inch square baking dish with foil. Coat foil with coconut oil. Set aside.

On baking sheet, spread oats and sunflower seeds evenly and toast in oven 10 minutes, stirring occasionally. In large mixing bowl, combine toasted oats and seeds, coconut, cranberries, and cocoa powder, stir to combine.

In small saucepan, combine butter, honey, SunButter, vanilla extract, and salt. Cook on low to medium heat, stirring constantly until butter melts. Be careful not to let this bubble and burn!

Pour melted butter mixture over toasted oats and seeds. Mix well and let cool 5 minutes. Transfer mixture to foil lined baking dish. Use rubber spatula to firmly press mixture into pan, spreading to the sides and all corners. NOTE: Finished bars will stay together better if you press hard and evenly. Cover pan with foil and refrigerate for 2 hours until set.

Remove block of granola from pan and peel away aluminum foil. Cut into 12 bars.

Store in airtight container for up to 7 days. For softer bars, store at room temperature. For firmer bars, store in refrigerator.

Makes 12 BarsStart To Finish – 45 Minutes

SunButter was born in North Dakota in 2002. When the governor first tasted it, he declared,

“WOW, SunButter tastes great and it is the future of North Dakota!”

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ChocolateSunButterIngredients2/3 cup sugar1/3 cup unsweetened cocoa powder2/3 cup milk (we used 2%)1 teaspoon vanilla extract½ cup SunButter® (we used

Creamy)

DirectionsIn medium saucepan, combine sugar and cocoa powder, stir until blended. Gradually stir in milk. Bring to boil over medium heat, stirring constantly, then lower heat and simmer for 2 minutes, still stirring constantly.

Remove from heat and let cool at least 5 minutes.

Add vanilla and SunButter, stirring until smooth. Let cool thoroughly before using.

Store in refrigerator. It will keep for about 1 week.

Makes 8 ServingsStart To Finish – 20 Minutes

Three IngredientSunButter CookiesIngredients1 cup SunButter® (we used

Natural)1 cup sugar (do not substitute)1 eggSea salt for topping (optional)

DirectionsHeat oven to 350°F. Line two large baking sheets with parchment paper, set aside.

In medium bowl, mix SunButter, sugar, and egg. Mixture will be thin at first; stir for about 30 seconds until it thickens up.

Roll tablespoon-sized spoonfuls of batter into balls. Place several inches apart on prepared baking sheets. (They should not spread too much while baking.) Use fork to press a criss-cross pattern into tops of balls. Top with sea salt if desired.

Bake until cookies puff up slightly, about 10 minutes. They may not turn noticeably golden brown, but are done nevertheless. Place baking sheets on wire racks to cool.

These cookies are great while still warm, and taste best on the day they’re made. Enjoy!

Makes 15 CookiesStart To Finish – 30 Minutes

SunButter is a perfect alternative to peanut butter.

You can replace peanut butter with SunButter in just about

any recipe!**See page 4 for

Green Alert information.

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SunButterCrunchersIngredients80 rectangular shaped club crackers (about 1 box)1 cup butter (2 sticks)2 cups graham cracker crumbs (crushed very fine)1 cup firmly packed dark brown sugar½ cup milk1/3 cup sugar2/3 cup SunButter® (we used Crunch)½ cup milk chocolate or semi-sweet chocolate chips½ cup Guittard® Butterscotch Chips (or other

peanut free butterscotch chip)

DirectionsLine ungreased 9x13-inch baking pan with foil, let foil extend about an inch over both ends of pan. Place 1 layer of crackers in pan with crackers touching on all sides (cut crackers to fit if necessary).

In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk, and sugar. Bring to boil and boil 5 minutes, stirring constantly (time 5 minutes after you see mixture start to bubble).

Remove from heat and spread half of graham mixture evenly over crackers. Place second layer of crackers over graham mixture.

Spread remaining graham mixture evenly over crackers. Top evenly with third layer of crackers.

You should now have 5 layers in the pan: crackers + graham mixture + crackers + graham mixture + crackers

In a small microwavable dish, combine SunButter, chocolate chips, and butterscotch chips. Heat 1 minute on High, remove from microwave and stir. Return to microwave for another 30 seconds, remove and stir; then again for 30 seconds and stir. Continue heating and stirring until all ingredients are melted and blended. Spread SunButter mixture evenly over top of third layer of crackers.

Cover and chill for at least 1 hour.

Use foil over-hang to remove chilled mixture from the pan. With a large, sharp knife cut into 24 squares. Enjoy!

Makes 24 BarsStart To Finish – 11/2 Hours

ChocolateScotcheroosIngredients1 cup sugar1 cup light corn syrup1 cup SunButter® (we used Natural)6 cups crisp rice cereal1 (11½oz) bag chocolate chips1 (12oz) package Guittard® Butterscotch Chips (or other peanut free butterscotch chip)

DirectionsIn large microwavable dish, mix sugar and corn syrup until well blended. Microwave 1½ minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.

Add SunButter and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.

In medium microwavable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.

Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 Bars.

Makes 24 BarsStart To Finish – 30 Minutes

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Chocolate Chip Oatmeal SunButter CookiesIngredients½ cup (1 stick) butter, softened½ cup packed brown sugar¼ cup and 2 tablespoons white sugar½ cup SunButter® (we used Creamy)1 egg3/4 cup all-purpose flour1 teaspoon baking soda½ teaspoon salt2/3 cup old-fashioned oats2/3 cup semi-sweet chocolate chips

DirectionsHeat oven to 350°F. Line cookie sheet with parchment paper and set aside.

In large bowl, cream together butter, brown sugar, white sugar, and SunButter until smooth. Beat in egg until well blended.

In another large bowl, combine flour, baking soda, salt, oats, and chocolate chips. Stir to combine. Add to creamed mixture and stir by hand until all ingredients are combined. Refrigerate at least 2 hours.

Drop dough by rounded tablespoonfuls, about 2 inches apart, on prepared cookie sheet.

Bake 10 minutes or until outside edges of cookies are set and middle is just beginning to set. Do not over-bake.

Cool on baking sheet 10 minutes. Store cooled cookies in airtight container.

*See page 4 for Green Alert information.

Makes 24 CookiesStart To Finish – 21/2 Hours

Paleo SunButter CupsIngredients1 cup SunButter® (we used Natural)½ cup coconut oil, softened (it’s solid

at room temperature)¼ to ½ cup honey (or any liquid

sweetener to taste)½ teaspoon vanilla½ teaspoon salt, optional1 cup dark chocolate chips

DirectionsIn large bowl with hand held or stand mixer, blend all ingredients (except chocolate) until smooth. Set aside.

In microwavable dish, heat chocolate chips in microwave on Medium for 30 seconds. Carefully remove bowl from microwave and stir to check melting progress. Continue microwaving and stirring in 15 second increments until chocolate is fully melted. Chocolate should appear velvety smooth and shiny.

Line a mini 24-count muffin tin or a regular 12-count muffin tin with paper or foil liners.

Pour 1½ to 3 teaspoons melted chocolate into liner and brush chocolate up sides of liner to form “cup”. Chocolate will harden almost instantly as you brush it up sides.

Fill with SunButter mixture then cover with remaining chocolate. Place in freezer until firm.

Store in refrigerator or freezer!

TipHeat chocolate slowly to avoid burning. Burnt chocolate cannot be saved.

Serving SuggestionYou can make Paleo SunButter Bars by lining 8x8-inch pan with foil, let foil extend about an

inch over opposite ends of pan. Smooth SunButter filling in pan and top with melted chocolate. Place in freezer until firm, then cut into bars.

Makes 24 Mini or 12 Large CupsStart To Finish – 45 Minutes

GREEN ALERT *

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White Chocolate BarsIngredients2 cups all-purpose flour1 cup powdered sugar, divided1 cup butter, softened (no substitutes)1 (12oz) package Guittard® Butterscotch Chips, divided (or other peanut free

butterscotch chip)½ cup light corn syrup½ cup SunButter® (we used No Sugar Added)3 eggs1 (12oz) package white chocolate chips1 teaspoon shortening

DirectionsHeat oven to 350°F.

In medium bowl, combine flour and ½ cup powdered sugar, stir to blend; cut in butter with pastry blender or two forks. Mix until crumbly. Press into bottom of ungreased 13x9-inch pan. Bake 15 to 18 minutes or until lightly browned around the edges (the surface will not brown).

In large microwavable bowl, combine 1 cup butterscotch chips and corn syrup, microwave on High 1 minute, stirring occasionally until chips are melted.

Beat in SunButter and eggs. Pour onto crust. Top with remaining butterscotch chips. Bake 18 to 22 minutes or until filling is set. Cool 5 to 10 minutes on wire rack.

In medium microwavable bowl, microwave white chocolate chips and shortening on Medium for about 1 minute, stirring occasionally until melted. Spread over bars. Cool completely before cutting into 32 bars.

Makes 32 BarsStart To Finish – 1 Hour and 10 Minutes

Gooey Chocolate SunButter BarsIngredients – Crust3/4 cup all-purpose flour1/3 cup sugar¼ cup corn starch½ cup butter, softened

Ingredients – Filling2 eggs½ cup corn syrup½ cup brown sugar¼ cup SunButter® (we used Natural)1 teaspoon vanilla extract¼ teaspoon salt½ cup flaked coconut½ cup semi-sweet chocolate chips

DirectionsHeat oven to 350°F.

In medium bowl, combine flour, sugar, and corn starch. Cut in butter until mixture is crumbly. Press into greased 13x9-inch pan.

Bake crust 15 to 18 minutes or until crust is lightly browned.

In medium bowl, beat eggs, corn syrup, brown sugar, SunButter, vanilla, and salt. Stir in coconut and chocolate chips. Pour over crust. Return to oven.

Bake an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack. When cool, cut into 12 bars.

Makes 12 BarsStart To Finish – 1 Hour

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Did you know…it takes 3 POUNDS of sunflower seeds

to make one jar of SunButter?

That’s about five giant sunflowers

in every jar!

No BakeS’Mores BarsIngredients1 ¼ cups SunButter® (we used

Natural) (divided)1 cup unsalted butter or dairy

free butter substitute2 cups gluten free graham style

cracker crumbs2 cups powdered sugar2 teaspoons vanilla extract1 ¼ cups semi-sweet chocolate

chips or dairy free chocolate chips

2½ cups mini marshmallows

DirectionsLine 9x9-inch baking pan with parchment paper cut so it hangs over all 4 edges of pan by a couple inches.

In small saucepan, melt 1 cup SunButter and butter. Stir until smooth, remove from heat. Add graham crumbs, powdered sugar, and vanilla and stir until well combined. Pour mixture into prepared pan and smooth top.

In microwavable bowl, combine remaining ¼ cup SunButter and chocolate chips. Microwave on High 1 minute, carefully remove from microwave and stir. If not fully melted, continue to microwave at 20 second intervals, stirring after each 20 seconds.

Pour melted SunButter and chocolate mixture over top of SunButter layer in pan and smooth top. Cover with marshmallows.

Preheat broiler. Broil for about 1 minute or until marshmallows start to brown.

Refrigerate for 20 to 30 minutes to set up.

Lift out of pan with overhanging paper, cut into 16 bars (2¼ inches by 2¼ inches). Serve or store in the refrigerator, covered.

SunButter Emergency CakeIngredients1 box angel food cake mix1 box chocolate cake mix1 tablespoon SunButter®

(we used No-Stir Creamy)1 tablespoon chocolate chips

DirectionsIn gallon size zip top bag, combine cake mixes, shake to mix and keep on hand in case of cake emergency.

When Emergency OccursIn straight sided 14oz. or larger mug, combine 1/3 cup blended cake mix and 3 tablespoons water. Stir with fork until combined and no dry mix remains. Drop 1 tablespoon SunButter and 1 tablespoon mini chocolate chips on top of batter in mug; gently press down until even with top of batter. Microwave on High 1 minute. Allow to cool for a couple of minutes before digging in.

Makes 16 BarsStart To Finish – 1 Hour

Makes 1 Serving at a TimeStart To Finish – 2 Minutes

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Easy-To-Make Serving Suggestions

Apple SandwichesSunButter® (any variety)1 apple, cored and sliced into ringsGranolaChocolate chips or raisins

Spread SunButter on apple slice, sprinkle with granola and chocolate chips or raisins. Top with another apple slice. Repeat using remaining apple slices.

SunButter Banana In A Blanket1 tablespoon SunButter® (any variety)1 whole wheat or whole grain tortilla1 tablespoon jam1 banana

Spread a thin layer of SunButter on tortilla, then add a layer of jam on top. Lay whole banana across bottom third of tortilla and roll up tightly. Cut in half and serve.

Apple SunButter Bites1 apple, cut into ½-inch wedgesSunButter® (any smooth variety)Yogurt covered raisins

Coat one cut side of each apple wedge with SunButter. Push yogurt covered raisins into edge of one apple wedge to make teeth. Top with another SunButter coated apple wedge to make a mouth. Continue with remaining apple wedges.

SunButter Banana PopsSunButter® (any smooth variety)Banana(s), cut into 1” slicesMini chocolate chipsColored sprinklesMini popsicle sticks

Put a dollop of SunButter on top of banana slice. Top with chocolate chips and sprinkles. Insert popsicle sticks. Freeze and serve frozen or serve immediately at room temperature.

SunButter Banana Freeze1 piece plastic food wrap1 banana2 teaspoons SunButter® (any variety)12 to 15 chocolate chips

Place plastic wrap flat on counter top. Slice banana (almost in half ) lengthwise. Gently put SunButter in the center. Sprinkle with chocolate chips. Fold plastic wrap around banana and freeze. Allow to thaw slightly before eating.

Ants On A Log4” lengths of celery, washed and dried

(SunButter will not stick if celery is wet)SunButter® (any variety)“Ants” (try cheddar cheese or pretzel gold fish crackers, dried

cranberries, fresh blueberries, mini chocolate chips, granola, sunflower seeds, etc.)

Spread SunButter inside hollow of celery. Top with “ants”.

SunButter Cookie Dough Yogurt1 container plain Greek yogurt1 tablespoon SunButter® (any variety)1 teaspoon honey¼ teaspoon vanilla extract1 tablespoon mini chocolate chipsDash of sea salt

Stir together and enjoy.

SunButter Banana Sushi1 tablespoon SunButter® (any variety)1 banana¼ cup crisp rice cereal

Spread SunButter over outside of banana and roll in cereal until coated. If necessary, microwave SunButter for 15 seconds for easier spreading. Cut into 1-inch pieces and serve.

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