Butternut White Chocolate Chip Bars

I cooked a big ol’ butternut squash on Sunday afternoon, so I’ve been sneaking it into meals all week long to use it up. I still have quite a bit left, so I decided to do some baking with it. The end result was quite a tasty treat!

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Holy goodness, these Butternut White Chocolate Chip Bars are delicious. They’re incredibly soft, moist, and sweet. They actually sort of melt in your mouth with each bite.

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The flavor sort of reminds me of pumpkin pie, but way more fun with little bits of white chocolate mixed in.

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You might not have leftover butternut squash hanging out in your refrigerator right now, but save this recipe for after Thanksgiving. It would also probably work with mashed sweet potato and pumpkin, so keep it around for your Turkey Day leftovers. It’s a good one!

ButternutWhiteChocolateChipBars

Butternut White Chocolate Chip Bars

Ingredients:

  • 1/2 cup mashed butternut squash
  • 1/2 cup coconut flour
  • 1 cup almond flour/meal
  • 3 eggs
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup white chocolate morsels
  • Pinch of salt

Directions:

  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Pour batter into a greased 8X8 baking dish and spread evenly with a spatula.
  4. Bake for 30 minutes until bars are cooked all the way through and the top begins to brown.
  5. Remove from oven and allow to cool before cutting.

Makes 12 bars

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68 Comments

  1. I made these the other night and actually didn’t really care for their texture/flavor. I’ve never made anything with coconut flour before so I’m not sure if that was a big factor but something about these was weirdly sweet and not what I was looking for. Just offering a different comment than what most people leave! Other than that, always love reading your blog and trying out your recipe ideas!! Thanks, Tina!

    1. Coconut flour is a little weird, especially if you’re used to all-purpose flour, which is softer and lighter. Coconut flour is kind of grainy and dry, but I think this recipe would work well with all-purpose flour if you were to try it again! 🙂

  2. These were yummy but mine were pretty crumbly. I used leftover sweet potato casserole so maybe that had something to do with it. I think next time I’ll try adding a mashed banana until the batter holds together more. Thanks for the recipe, Tina!

  3. Hi Tina,

    I don’t normally bake with coconut flour or almond flour…. do you have any idea if this recipe would still turn out OK if I subbed those 2 ingredients with 1.5 cup of all-purpose or whole wheat flour instead?

    Thanks!!

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