No Bake Cereal Bars
Ingredients:
- 1/2 cup almond butter*
- 1/4 cup maple syrup
- 1/4 cup honey
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 2 cups Cheerios
- 1 cup Wheat Chex*
- 1 cup Corn Chex*
- 1/3 cup roasted pumpkin seeds
- 1/3 cup dried cranberries, optional
- 1/2 cup shredded coconut
- 12 ounces dark chocolate*
- 1 tablespoon coconut oil
Instructions:
- Put the almond butter in the microwave for about 30 seconds to loosen it up. Whisk together the warmed almond butter, maple syrup, honey, vanilla bean paste and salt until smooth and creamy.
- In a large bowl, toss together the cereal, pumpkin seeds, cranberries and coconut. Pour in the syrup mixture and use a rubber spatula to fold the mixture until all of the cereal is evenly coated.
- Line a 9 x 9 square pan with parchment paper and press the cereal mixture tightly and evenly into the pan. Refrigerate for an hour or freeze for 20 minutes to set.
- Once the cereal bars have been chilled, melt the dark chocolate and coconut oil together in a microwave safe bowl in 30 second increments, stirring after each until it is smooth.
- Spread the melted chocolate over the top of the cereal bars and return to the freezer for 10 minutes to set before cutting into squares or bars. Store in a sealed container in the fridge for up to a week.