Ingredients:
- 2.5 cups (225g) old-fashioned rolled oats
- 0.5 cup (15g) puffed rice cereal
- 0.5 cup (45g) unsweetened shredded coconut
- 0.25 tsp (1.5g) fine sea salt
- 0.5 cup (120g) creamy peanut butter
- 0.5 cup (170g) honey
- 0.25 cup (55g) unsalted butter
- 1 tsp (5ml) pure vanilla extract
- 0.5 cup (85g) mini semi-sweet chocolate chips, chilled
- 0.25 cup (30g) finely chopped toasted almonds
Instructions:
- Prep the pan. Line an 8x8 inch square pan with parchment paper, leaving an overhang on two sides for easy removal.
- Combine dry ingredients. In a large mixing bowl, stir together the 225g oats, 15g puffed rice, 45g coconut, 30g almonds, and 1.5g salt.
- Simmer the syrup. Combine the 120g peanut butter, 170g honey, and 55g butter in a small saucepan over medium heat.
- Whisk until velvety. Stir the syrup constantly until it starts to bubble and looks smooth. Remove from heat immediately.
- Add aromatics. Stir in the 5ml vanilla extract into the hot syrup. Note: Adding it at the end preserves the flavor.
- Merge the two. Pour the hot syrup over the dry oat mixture. Stir well until every oat is shiny and coated.
- Cool slightly. Let the mixture sit for 2-3 minutes before adding the 85g mini chocolate chips. Note: This prevents a total chocolate meltdown.
- Heavy compression. Transfer the mixture to your prepared pan. Use the back of a heavy metal measuring cup to press down firmly.
- The Cold Set. Cover the pan and refrigerate for at least 2 hours until firm to the touch.
- Slice and serve. Lift the parchment paper out and cut into 12 even bars using a sharp knife.