Sourdough Crunch Bars take your sourdough discard and turn it into something entirely unexpected—a crispy, buttery, sweet-and-salty bar that’s part granola bar, part toffee cookie. They’re wildly addictive.
Sourdough Crunch Bars
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Makes: One 9×13 pan (about 18 bars)
Ingredients
For the Base & Topping:
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1 cup (2 sticks) unsalted butter, melted
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1 cup packed brown sugar (light or dark)
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1 tsp vanilla extract
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½ tsp salt (use ¼ tsp if using salted butter)
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1 cup sourdough discard (unfed, straight from the fridge is fine)
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2 cups rolled oats (old-fashioned, not instant)
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1 ½ cups all-purpose flour
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1 tsp baking soda
The Chocolate Layer:
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1 ½ cups semi-sweet or dark chocolate chips
Optional Add-Ins:
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½ cup chopped nuts (pecans or walnuts)
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½ cup shredded coconut
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Flaky sea salt, for sprinkling
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Whisk in the vanilla extract and the sourdough discard until completely combined. Don’t worry if it looks slightly curdled—it bakes out perfectly.
3. Add the Dry Ingredients
Add the rolled oats, flour, baking soda, and salt to the wet mixture. Stir with a wooden spoon or spatula until a thick, cohesive dough forms. If you’re adding nuts or coconut, fold them in now.
4. Press and Pre-Bake
Reserve about 1 cup of the dough mixture for the topping. Press the remaining dough firmly and evenly into the prepared pan. A piece of parchment paper on top helps you press it into a very compact, even layer without sticking to your hands.
5. Melt the Chocolate
Sprinkle the chocolate chips evenly over the pressed dough base. Pop the pan into the oven for just 2-3 minutes. Remove it, and use a spatula or the back of a spoon to spread the now-melted chocolate into a smooth, even layer covering the crust.
6. Crumble and Finish Baking
Crumble the reserved cup of dough evenly over the melted chocolate layer. Don’t press it down; the rustic clusters will get beautifully golden and crunchy. Sprinkle the top with flaky sea salt.
7. Bake to Golden Perfection
Bake for 22-25 minutes total, until the topping is deeply golden brown and the edges are set.
8. The Hardest Step: Cool Completely
Remove from the oven and let cool in the pan on a wire rack for at least 1 hour. For the cleanest slices, cool completely, then refrigerate for 30 minutes before lifting out and cutting. The chocolate needs to fully set so the bars don’t fall apart.
These bars are the perfect balance of a chewy interior, crunchy topping, and that sophisticated tang from the sourdough cutting through the dark chocolate. Keep them in an airtight container at room temperature for up to a week.
Let me know if you’d like a version that uses peanut butter or butterscotch chips instead!