Crunchy Chocolate Peanut Butter and Coconut Bars
I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.
crisp rice cereal
prefer whole grain or brown rice
toasted in 350 F oven for 12 minutes
toasted, or wheat germ
ground flax seed
coconut, shredded, unsweetened (desiccated)
if using sweetened, omit the sugar
In a 2 quart saucepan, mix together honey and brown sugar.
Cook under medium-high heat and stir until mixture comes to a full boil.
Stir in peanut butter until well blended. Remove from heat.
Stir in cereal, oats, wheat bran or germ, ground flax seed, coconut flakes, instant coffee powder, chocolate chips and vanilla.
Mix until well combined.
Transfer mixture into an 9x9x2 inch pan lined with parchment paper or wax paper.
Press firmly and chill for at least 1 hour or overnight.
Cut into bars and enjoy.
The bars can be kept in an air-tight container in the frige for up to a few weeks or in the freezer for up to months.