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Nif's Crunchy Chocolate Treat

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“Yummy! This is an easy and delicious treat that everyone seems to like, even me and I don't have a sweet tooth. It's been a big hit at baby or bridal showers. I like sunflower seeds on top because I like the salty with the sweet but you can use any kind of nuts if you prefer. (I've even had this with graham wafers instead of the crackers, but I thought it was waaay to sweet.) I didn't include the cooling time in the preparation time. Thanks Carolanne, for the great recipe. Enjoy!”

Ingredients Nutrition

  • 12 wheat thins crackers, I only use Stoned Wheat Thins (amount varies, depending on how big your cookie sheet is)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips
  • 23 cup sunflower seeds, roasted and salted


  1. Preheat oven to 400°F Line a cookie sheet with tin foil (I use the nonstick kind). Arrange Stoned Wheat Thins to cover entire bottom of tray.
  2. Heat butter and brown sugar in small pot on medium heat. Bring just to a boil, stirring often. Pour evenly over crackers. Bake for 5 minutes immediately after adding hot butter mixture.
  3. Once removed from oven, immediately sprinkle chocolate chips on top. Wait a couple of minutes and spread melted chocolate over baked crackers. Sprinkle sunflower seeds over chocolate right away so they will stick.
  4. Let cool and put tray in fridge. After about an hour or two (when solid), break into "chunks" and serve.
  5. Store in fridge.

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