These are thin, chocolatey, and easily customizable to suit various dietary restrictions or tastes. It’s based on an heirloom recipe from my mom’s recipe box, which called for peanut butter and wheat germ, though it included a note that the wheat germ could be substituted for ground flaxseed, almond flour, whole wheat, etc.

The recipe is in my mom’s handwriting and she also noted that it’s “esp. good for kids” — but I don’t remember Mom making this for ME!

Anyway, I made this version with almond butter and almond flour. It’s a little gritty, perhaps a combination of the almond butter and flour, but friends who tried it told me they didn’t mind the texture. Take that as you will and proceed as you desire…

8 oz. semisweet chocolate
6 tbs. peanut butter, almond butter, or other nut butter
1 tsp. vanilla extract
1 c. wheat germ, ground flaxseed, almond flour, whole wheat flour, etc.

Line an 8-inch square pan with parchment or wax paper.

Melt the chocolate and blend in the nut butter and vanilla extract. Stir in the wheat germ/flour.

Pour into the pan, smoothing the surface as evenly as possible, and chill until firm.

Cut into sticks 4 inches by 1 inch. Makes 16.