Chocolate, Butterscotch and Coconut Grutch Bars

Sharing a holiday family favorite today!

These Chocolate, Butterscotch and Coconut "Grutch" Bars are a holiday favorite and are so easy to make!

We’ve officially entered the month of December, which means it’s officially okay for me to start sharing all of the cookie and bar recipes I’m loving this year, and these Chocolate, Butterscotch and Coconut Grutch Bars are no exception.

I mean, these bars have so many layers of goodness, packing tons of indulgent, delicious flavor into every bite. They are incredibly rich (which is why they are dubbed “grutch” bars in our household) so a little serving goes a long way, but they are just too decadent to pass up. There’s a reason these are my mom’s most requested baked good from us kids once Christmas rolls around!

These Chocolate, Butterscotch and Coconut "Grutch" Bars are insanely delicious and bound to be an instant hit over the holidays.

So here’s what all goes into said Chocolate, Butterscotch and Coconut Grutch Bars (since I couldn’t reasonably fit every ingredient in the recipe title):

A layer of OG graham cracker crust
Flaked coconut
Chopped walnuts or pecans (you choose your fave! I love both.)
Butterscotch chips
Chocolate chips
And, finally, a hefty drizzle of condensed milk

Now, if that doesn’t make you just start drooling already, I don’t know what will!

Seriously though, this combination is deadly and I’m thinking I need to find multiple other ways to combine all these flavors in different types of baked goods to whip up throughout the year. Once every 12 months is not enough. What do you think? Any ideas?

So many layers of goodness in these Chocolate, Butterscotch and Coconut "Grutch" Bars!

The other thing I love about this recipe (besides how insanely tasty it is) is how easy it is to make. I mean, you don’t even need a mixing bowl, people!! That’s right, we layer everything right into the baking dish and pop it into the oven. And seeing as I have a newborn attached to me prettttty much 24/7, this is just the kind of recipe I need if I have any hope of baking up any sweet treats this year.

One little bit of advice: As tempting as it may be, practice all your will power not to cut into these bad boys before they are completely cool. In fact, you may want to pop them into the refrigerator for a little bit to reset after they are done baking and before you slice. Otherwise, you may have a bit of a crumbly mess on your hands (although if this ever happens to me I use it as an excuse to “taste test” and proceed to probably eat the equivalent of one or two entire bars in crumbs.)

I don’t know about you, but I absolutely love all of the sweets and treats recipes that show up on blogs, Facebook, Pinterest, etc. this time of year. I find that I’m always super ambitious at the beginning of the month and bookmark tons of recipes to try, only to fall back on a few favorites once I realize how little free time I actually have. This year, I’m already being forced to slow down a bit with the baby and all, and I’m trying not to put too much pressure on myself as far as getting in the kitchen. I try to cook or bake a little something every day, but if it happens, great and if it doesn’t, I’ve got a beautiful baby girl to spend this special time with.

Give the gift of these indulgent Chocolate, Butterscotch and Coconut "Grutch" Bars this holiday season!

The good news is, I know mom will be making plenty of Chocolate, Butterscotch and Coconut Grutch Bars to keep us satisfied, at least until the New Year when it will really be time for me to get my butt back into pre-pregnancy shape!

Until then, do you have any favorite family recipes to share with me for the holiday season? I’d love to see them or Pin them for future, so please leave ‘em in the comments below! Xx

5 from 2 votes
These Chocolate, Butterscotch and Coconut "Grutch" Bars are a holiday favorite and are so easy to make!
Chocolate, Butterscotch and Coconut Grutch Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

These decadent bars are full of so many layers of goodness they're bound to be a hit with your friends and family this holiday season.

Course: Dessert
Servings: 24 bars
Author: CaliGirl Cooking
  • 1/2 cup butter (one stick)
  • 1 1/2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1 cup chopped walnuts or pecans, toasted
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
  1. Preheat oven to 350 degrees Fahrenheit (325 degrees Fahrenheit if using a glass pan.) 

  2. Melt butter in a 9-by-13 inch baking dish and sprinkle on graham cracker crumbs. Press down lightly to form a crust.

  3. Sprinkle, in layers, the coconut, nuts, butterscotch chips and chocolate chips.

  4. Drizzle condensed milk evenly over the top, trying your best to avoid getting any on the inside of the pan.

  5. Place in preheated oven and bake for 25-30 minutes. 

  6. Cool completely before cutting into bars. You may want to refrigerate the bars once they have cooled slightly to speed the process along and prevent the bars from becoming too crumbly. 

  7. Keep in a resealable container either at room temperature (if it’s not too warm wherever you are) or in the refrigerator. 

Chocolate Chip-Sunflower Seed Butter Protein Bars

Say hello to your favorite new work, school, travel and just plain everyday healthy snack!

Chocolate Chip Sunflower Seed Butter Protein Bars |

These Chocolate Chip-Sunflower Seed Butter Protein Bars have been a total game-changer for me and I’m preeeeetty sure they will be the same for you. Anything that is filled with protein and whole grains yet tastes like dessert is a winner in my book, plus they’re so easy to grab and go you really can enjoy them anywhere you are, at any time of day.

Remember when I made these Homemade Whole Wheat Crackers and went on and on about how I’ve always aspired to make all of my foods from scratch rather than buying the pre-made, preservative-laden stuff at the store? These Chocolate Chip-Sunflower Seed Butter Protein Bars also fall under that “totally-easy-stuff-I-can-make-at-home” category.

Really, they’re made with ingredients that you should already have on hand in your pantry (maybe save for the sunflower seed butter, but you can find that at any Whole Foods or Trader Joe’s) and require NO baking. That’s right, just a little bit of time in the freezer to set up and you’ll be stocked with healthy, filling Chocolate Chip-Sunflower Seed Butter Protein Bars for days to come!

Chocolate Chip Sunflower Seed Butter Protein Bars |

I think it’s also very important to mention that these bars are both gluten-free (if you use gluten-free oats) AND nut-free, which means just about anyone can enjoy them. (Sorry if you’re allergic to chocolate, but you could always just leave out the chocolate chips!) And let me tell you, that sunflower seed butter is legit and will not make you miss peanut butter or any other sort of nut butter at all. Promise.

So I bet by now you’re wondering, what all goes into these uber-delicious Chocolate Chip-Sunflower Seed Butter Protein Bars? Let me tell you – just seven ingredients! Seriously, guys, I don’t think I could have made this any easier for you.

Chocolate Chip Sunflower Seed Butter Protein Bars |

We’re talking rolled oats, dates, honey, coconut oil, sunflower seed butter, chocolate chips and vanilla extract. That’s it! So many nutrient-packed ingredients all packed into one little bar. That’s my kind of snack/breakfast/late-night nosh.

We take all of the ingredients (save for the chocolate chips) and throw them into a food processor, where we pulse until a crumbly dough-like texture forms.

Chocolate Chip Sunflower Seed Butter Protein Bars |

We then transfer the mixture to a large bowl to work in the chocolate chips with a wooden spoon (or even better, our hands.)

Chocolate Chip Sunflower Seed Butter Protein Bars |

The next step is to line an 8×8-inch baking pan with parchment paper and press the mixture in nice and tight. A one-hour turn in the freezer and your Chocolate Chip-Sunflower Seed Butter Protein Bars are ready to be cut and consumed!

Chocolate Chip Sunflower Seed Butter Protein Bars |

One important recipe note: Since I tried to use as whole ingredients as possible in these bars, they do turn a bit crumbly after they’ve been out of the freezer for a while. I’ve found that the best technique is to slice the bars after the initial freeze, then wrap them individually and keep them back in the freezer for storage. I may be the only weirdo that does this, but I actually really like munching on the bars straight out of the freezer. However, if you are packing them to-go for work or as a travel snack, just be prepared that they may get a little crumbly as they come to room temperature. Don’t worry, they still taste fantastic!

Basically, you should go whip up a batch of these Chocolate Chip-Sunflower Seed Butter Protein Bars ASAP so you have them on hand to get you through the rest of the week. There’s nothing like a couple of good ol’ bites of healthiness to give you the power to get through the day!

Chocolate Chip Sunflower Seed Butter Protein Bars |

Chocolate Chip-Sunflower Seed Butter Protein Bars
Prep Time
1 hr 10 mins

These nutrient-packed protein bars are full of filling oats, sunflower seed butter and a touch of chocolate. Plus they're gluten- and nut-free!

Course: Snack
Servings: 12 bars
Author: CaliGirl Cooking
  • 3 cups rolled oats
  • 8 pitted dates
  • 1 cup sunflower seed butter
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  1. Combine rolled oats, pitted dates, sunflower seed butter, honey, coconut oil and vanilla in a food processor. Pulse until a crumbly dough forms.

  2. Transfer dough to a mixing bowl and, using a wooden spoon or your hands, mix in the chocolate chips. 

  3. Line an 8x8-inch glass or metal baking dish with parchment paper, leaving a little extra hanging off the sides to make it easy to pull the bars out once they are set. 

  4. Transfer dough to the prepared baking dish and press it in tightly with your fingers. Place in freezer for at least one hour.

  5. Remove from freezer and, using the parchment paper, remove the bars from the pan. Using a sharp knife, cut the bars into 12 pieces. 

  6. For best results, wrap each bar individually in plastic wrap or wax paper and store in the freezer until ready to eat. 

Chocolate Chip-Sunflower Seed Butter Protein Bars |