3 cups rolled oats use gluten free oats
for gluten free version
1 cup rice crisp cereal
1/4 cup roasted peanuts chopped
1/2 teaspoon salt
1/2 teaspoon baking soda 1/3 cup honey
1/2 cup + 2 tablespoons peanut butter
divided
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 tablespoon brown sugar
Preheat oven to 350 F. Line an 9×13 inch glass baking dish with parchment paper (do not skip this step).
Combine the oats, rice crisp cereal, chopped peanuts, salt and baking soda in a medium size mixing bowl.
In a glass measuring cup or microwave safe bowl mix the honey, 1/2 cup peanut butter and coconut oil. Place in the microwave for 30 seconds to 1 minute.
Stir to melt the coconut butter then add the vanilla and brown sugar. Whisk to combine and then mix the wet with the dry ingredients. Transfer the oat mixture to the prepared baking dish that is lined with parchment paper, and press down hard. (use the back of a measuring cup (spray or oil the bottom so it does not stick and press hard!).
Microwave the remaining 2 tablespoons of peanut butter for 30 seconds. Drizzle over the top of the bars.
Place in the preheated oven for 20 to 25 minutes. The bars will be golden on top.
Remove the bars and let the bars cool in the pan for 10-20 minutes then remove from the pan and then cut while the bars are firm, but still somewhat soft. Place on a cooling rack to cool completely. Store in a sealed container or wrapped in plastic wrap.
Servings 12 Bars; Calories 184 kcal