- 1 1/4 cups Rice Krispies
- 1 cup uncooked quick-cooking oatmeal
- 3 tablespoons ground flax seed (I left this out and nothing terrible happened…)
- 1/4 cup finely chopped dried fruit (I used cranberries for a “fall” flavor.)
- 1/4 cup finely chopped nuts (I used a half pecan/ half walnut mixture.)
- 1/4 cup local honey, grade b maple syrup, or light molasses (I used honey.)
- 2 tablespoons brown sugar
- 1/3 cup nut butter (I used chunky peanut butter.)
- 1 teaspoon vanilla extract
- optional: 1/2 teaspoon cinnamon (Instead of mixing this in, I dusted it on top after pressing the mixture into a pan.)
- Combine Krispies, oats, flax seed fruit and nuts in a large bowl. In a small saucepan bring the honey and brown sugar. Remove from heat and stir in the nut butter and vanilla.
- Pour the nut mixture over the cereal mixture and stir until it is well mixed. Press into a greased 8″ pan or greased mini muffin tins. (Cut into 12 bars if you used a pan.)
Store them in the refrigerator.
- If you want to have the chocolate drizzle on top, melt chocolate chips in the microwave in 15 second intervals, stirring after each microwaving. Add just enough canola oil to make the chips smooth and then drizzle on using a baggie with a small hole snipped in it.
Finishing and packing:
- I doubled the recipe (as suggested on the website) and pressed it into a 9×13 aluminum pan. I also drizzled chocolate over the top of them because… well, come on. It’s chocolate, that’s why.
- I cut all of the bars with a pizza wheel and packaged it in Food Saver bags. I was afraid of smooshing them, so I used the “gentle” setting on the Food Saver.