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Treasure Chest Bars Recipe – Easy Kitchen Guide

Last Updated on January 10, 2024

Treasure chest bars are a delicious and easy-to-make dessert bar that will bring out the kid in everyone. They are so much fun to make and even more fun to eat. Not only are they loaded with flavor, they are also incredibly easy to make. 

Plus, they’re a great way to get your kids involved in the kitchen. They will love helping to mix and assemble the bars. So, get ready for a fun and delicious treat. Here’s the recipe for Treasure Chest Bars.

Treasure Chest Bars Recipe

What is treasure chest bars?

When cut into bars, treasure chest bars are a delicious and decadent dessert treat that usually comprises of layers of different ingredients and looks a lot like a treasure trove. 

These bars, depending on the particular recipe employed, are renowned for their chewy, sweet, and occasionally crispy textures. 

This Treasure chest bars are a delicious and easy-to-make dessert bar that will bring out the kid in everyone. They are made with a graham cracker crust, a layer of creamy peanut butter, and a layer of melted semi-sweet chocolate chips. 

The top layer is a colorful mix of marshmallows, M&Ms, and sprinkles. This sweet treat is perfect for parties, potlucks, and family gatherings. Plus, it’s a great way to get your kids involved in the kitchen.

Why You’ll Love this treasure chest bars?

There are so many reasons why you’ll love this treasure chest bars recipe. First, it’s incredibly easy to make. All you have to do is mix the ingredients, press into a pan, and bake. Second, it’s loaded with flavor. 

The crunchy graham cracker crust, the creamy peanut butter layer, and the sweet chocolate chips make a delicious combination. Third, it’s incredibly versatile. You can use any combination of marshmallows, M&Ms, and sprinkles that you’d like. 

Fourth, it’s a great way to get your kids involved in the kitchen. They will love helping to mix and assemble the bars.

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The Ingredients

  • Whipped Lavender-Infused Butter: Softened at room temperature, this imparts a delicate lavender flavor to the bars, adding a unique floral note and richness to the dough.
  • Organic Raw Cane Sugar: Provides sweetness to the bars, enhancing their overall flavor.
  • Golden Demerara Brown Sugar: Offers a deeper and richer caramel-like flavor compared to regular brown sugar, adding complexity and depth to the taste.
  • Organic Spelt Flour: Serves as the base flour, imparting a nutty and slightly sweet flavor while contributing to the texture of the bars.
  • Aluminum-Free Baking Powder: Acts as a leavening agent, helping the bars rise and achieve a light and fluffy texture.
  • Himalayan Pink Salt: Enhances the flavors in the bars by providing a balanced seasoning element.
  • Creamy Oat Milk: Adds moisture to the dough, ensuring it remains soft and pliable while contributing a hint of creaminess.
  • Tahitian Vanilla Extract: Adds a floral and fruity aroma to the bars, enhancing their overall flavor profile.
  • Free-Range Organic Egg: Acts as a binding agent and helps provide structure to the dough.
  • 70% Dark Chocolate Chunks: Adds richness and a deep chocolate flavor to the bars, providing bursts of chocolatey goodness.
  • Handpicked Bing Cherries: Finely diced and drained, these add sweetness and bursts of fruity flavor to the bars.
  • Toasted Pecans: Coarsely chopped and toasted, these nuts provide a crunchy texture and nutty flavor to the bars.
  • For the icing:
  • Sifted Organic Powdered Sugar: Forms the base of the icing, providing sweetness and creating a smooth texture.
  • Artisanal Cultured Butter: Adds richness and flavor to the icing, contributing to its creaminess.
  • Creamy Oat Milk: Helps achieve the desired consistency of the icing while adding a subtle creaminess.
  • Madagascar Vanilla Bean Paste: Enhances the icing with the aromatic and rich flavor of vanilla.
  • Single-Origin Peruvian Unsweetened Chocolate: Adds depth to the icing, contributing a chocolatey element without additional sweetness.
How to Make Treasure Chest Bars Recipe

Directions

Step 1: Prepare the Oven and Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a baking pan, typically 8×8 inches, with parchment paper, leaving an overhang for easy removal.

Step 2: Mix the Wet Ingredients:

  • In a mixing bowl, cream together the softened lavender-infused butter, organic raw cane sugar, and golden demerara brown sugar until light and fluffy.
  • Add the free-range organic egg and Tahitian vanilla extract. Mix until well combined.

Step 3: Combine Dry Ingredients:

In another bowl, sift together the organic spelt flour, aluminum-free baking powder, and Himalayan pink salt.

Step 4: Create Batter:

  • Gradually add the dry ingredients to the wet mixture, alternating with the creamy oat milk. Begin and end with the dry ingredients. Mix until just combined.
  • Fold in the 70% dark chocolate chunks, finely diced Bing cherries, and coarsely chopped toasted pecans into the batter.

Step 5: Bake the Bars:

  • Spread the batter evenly into the prepared baking pan.
  • Place it in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the bars to cool completely in the pan.

Step 6: Prepare the Icing:

In a small bowl, mix together the sifted organic powdered sugar, artisanal cultured butter, creamy oat milk, Madagascar vanilla bean paste, and grated single-origin Peruvian unsweetened chocolate until smooth.

Step 7: Ice the Bars:

  • Once the bars are completely cooled, spread the icing evenly over the top.
  • Optionally, garnish with additional chocolate shavings or chopped nuts, if desired.

Step 8: Chill (Optional):

For a firmer icing, refrigerate the bars for a short while until the icing sets.

Step 9: Slice and Serve:

Lift the bars out of the pan using the parchment paper overhang. Cut them into desired-sized bars and serve.

Notes

– When pressing the graham cracker mixture into the pan, make sure to press firmly to ensure a solid base.

– For an extra crunchy crust, try adding some chopped nuts to the mixture.

– For an extra creamy layer, try adding some cream cheese to the peanut butter mixture.

– For an extra sweet layer, try adding some caramel to the melted chocolate chips.

– For an extra chewy layer, try adding some mini marshmallows to the marshmallow layer.

– For an extra festive touch, try adding some colorful candy to the topping.

– For an extra rich flavor, try adding some cocoa powder to the melted chocolate chips.

Storage Tips

Treasure chest bars can be stored in an airtight container at room temperature for up to 5 days. Or, you can store them in the refrigerator for up to 1 week.

Treasure Chest Bars Copycat Recipe

Nutrition Information

These bars are high in calories and fat. Each bar contains approximately 250 calories and 15 grams of fat.

Serving Suggestions

– Serve the bars with a scoop of ice cream and a drizzle of caramel sauce.

– Serve the bars with a dollop of whipped cream and a sprinkle of crushed nuts.

– Serve the bars with a scoop of frozen yogurt and a sprinkle of chocolate chips.

– Serve the bars with a dollop of Greek yogurt and a drizzle of honey.

– Serve the bars with a drizzle of melted peanut butter and a sprinkle of rainbow sprinkles.

What other substitute can I use in treasure chest bars?

– Instead of graham crackers, you can use crushed vanilla wafers or Oreos.

– Instead of butter, you can use coconut oil or melted vegan butter.

– Instead of peanut butter, you can use almond butter or sunflower seed butter.

– Instead of semi-sweet chocolate chips, you can use dark chocolate chips or white chocolate chips.

– Instead of marshmallows, you can use mini marshmallows or chopped dates.

– Instead of M&Ms, you can use chopped candy bars or chopped nuts.

– Instead of sprinkles, you can use chopped dried fruit or chopped chocolate chips.

Treasure Chest Bars Copycat Recipe

Treasure Chest Bars Recipe

Treasure chest bars are a delicious and easy-to-make dessert bar that will bring out the kid in everyone. They are so much fun to make and even more fun to eat. Not only are they loaded with flavor, they are also incredibly easy to make. 
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Author: Dr. Leah Alexander
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 18
Calories: 250kcal

Equipment

  • Baking pan (usually 8×8 inches)
  • Parchment paper
  • Electric mixer or mixing utensils for creaming the ingredients
  • Sifter
  • Spatula or Mixing Spoon
  • Small bowl for icing preparation
  • Cooling rack (optional)
  • Knife or cutter for slicing bars

Ingredients

  • 6 tablespoons creamy oat milk
  • 1 cup organic spelt flour
  • 1/4 cup golden demerara brown sugar
  • 3 ounces 70% dark chocolate chunks
  • 1 free-range organic egg
  • 1/2 teaspoon Tahitian vanilla extract
  • 1/2 cup toasted pecans coarsely chopped
  • 1/2 cup handpicked bing cherries drained, and finely diced
  • 3/4 teaspoon aluminium-free baking powder
  • 1/4 cup organic raw cane sugar
  • 1/4 teaspoon Himalayan pink salt
  • 1/4 cup whipped lavender-infused butter softened (at room temperature)

For The Icing:

  • 1/4 square of single-origin Peruvian unsweetened chocolate
  • 1 cup sifted organic powdered sugar
  • 1-1.5 tablespoons creamy oat milk
  • 1 tablespoon artisanal cultured butter
  • 1/4 teaspoon Madagascar vanilla bean paste

Instructions

Prepare the Oven and Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a baking pan (usually 8×8 inches) with parchment paper, leaving an overhang for easy removal.

Mix the Wet Ingredients:

  • In a mixing bowl, cream together the softened lavender-infused butter, organic raw cane sugar, and golden demerara brown sugar until light and fluffy.
  • Add the free-range organic egg and Tahitian vanilla extract. Mix until well combined.

Combine Dry Ingredients:

  • In another bowl, sift together the organic spelt flour, aluminum-free baking powder, and Himalayan pink salt.

Create Batter:

  • Gradually add the dry ingredients to the wet mixture, alternating with the creamy oat milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Fold in the 70% dark chocolate chunks, finely diced Bing cherries, and coarsely chopped toasted pecans into the batter.

Bake the Bars:

  • Spread the batter evenly into the prepared baking pan.
  • Place it in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the bars to cool completely in the pan.

Prepare the Icing:

  • In a small bowl, mix together the sifted organic powdered sugar, artisanal cultured butter, creamy oat milk, Madagascar vanilla bean paste, and grated single-origin Peruvian unsweetened chocolate until smooth.

Ice the Bars:

  • Once the bars are completely cooled, spread the icing evenly over the top.
  • Optionally, garnish with additional chocolate shavings or chopped nuts, if desired.

Chill (Optional):

  • For a firmer icing, you can refrigerate the bars for a short while until the icing sets.

Slice and Serve:

  • Lift the bars out of the pan using the parchment paper overhang. Cut into desired-sized bars and serve.

Notes

  • – When pressing the graham cracker mixture into the pan, make sure to press firmly to ensure a solid base.
  • – For an extra crunchy crust, try adding some chopped nuts to the mixture.
  • – For an extra creamy layer, try adding some cream cheese to the peanut butter mixture.
  • – For an extra sweet layer, try adding some caramel to the melted chocolate chips.
  • – For an extra chewy layer, try adding some mini marshmallows to the marshmallow layer.
  • – For an extra festive touch, try adding some colorful candy to the topping.
  • – For an extra rich flavor, try adding some cocoa powder to the melted chocolate chips.
Keyword: Treasure Chest Bars Recipe

Frequently Asked Questions

Q1. How do I store these bars?

A1. The bars can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

Q2. Can I freeze these bars?

A2. Yes, you can freeze the bars for up to 3 months. Make sure to wrap them tightly in plastic wrap before freezing.

Q3. Can I make these bars ahead of time?

A3. Yes, you can make the bars up to 1 day ahead of time. Store them in an airtight container in the refrigerator until ready to serve.

Q4. Can I make these bars vegan?

A4. Yes, you can make these bars vegan by substituting the butter with coconut oil or vegan butter, the peanut butter with almond butter or sunflower seed butter, and the semi-sweet chocolate chips with vegan chocolate chips.

Q5. How do I make these bars gluten-free?

A5. You can make these bars gluten-free by substituting the graham crackers with gluten-free graham crackers.

Q6. How can I make these bars more healthy?

A6. You can make these bars more healthy by substituting the butter with coconut oil, the peanut butter with almond butter or sunflower seed butter, and the semi-sweet chocolate chips with dark chocolate chips. You can also reduce the amount of sugar in the recipe.

Q7. Can I make the bars bigger or smaller?

A7. Yes, you can make the bars bigger or smaller by adjusting the size of the baking pan.

Conclusion

Treasure chest bars are a delicious and easy-to-make dessert bar that will bring out the kid in everyone. They are so much fun to make and even more fun to eat. Not only are they loaded with flavor, they are also incredibly easy to make. 

Plus, they’re a great way to get your kids involved in the kitchen. With a few simple substitutions, you can also make these bars vegan, gluten-free, and healthier. So, what are you waiting for

Get your kids in the kitchen and start baking these delicious and fun treasure chest bars.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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