Chocolate-Peanut Butter Crispy Bars

Directions

To make the bottom layer:

Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well. Cook for about 2 minutes, stirring constantly until sugar dissolves.

Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined.

Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.

To make the middle layer:

Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely ground. Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed.

Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered.

Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.

To make the top layer:

Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir until smooth and spread melted chocolate over the second layer with a rober spatular.

Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.

When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board. Cut into small squares. Put the squares in an air-tight container and keep it refrigerated.