Ingredients
Method
- Line a 5x7 rectangle dish with parchment paper and a tiny bit of cooking spray.
- Place the brown rice cereal into a large bowl and set aside.
- In a large skillet over low heat, toast the oats, gently stirring so they toast somewhat evenly.
- Once they're starting to brown around the edges, add the walnuts coconut flakes, salt and cinnamon.
- Continue to toast until the coconut flakes are slightly toasted. (total toasting time should be about 5-8 minutes.
- Remove from heat and transfer the toasted mixture into the bowl with the brown rice cereal. Mix and let cool completely.
- In a small glass bowl mix the coconut oil, brown rice syrup and peanut butter.
- If your ingredients are too thick to whisk, pop it into the microwave for a few seconds to slightly melt everything.
- Whisk until creamy. Let cool completely.
- Pour the peanut butter mixture into the rice cereal/oat mixture and gently fold everything together until it's fully incorporated.
- Stir in the chocolate chips and press into a 5x7 pan, or equivalent.
- (Note: it's important not to stir in the chocolate until everything is cooled or the chocolate will melt all over the place. Which tastes just fine, but they won't look the same).
- Pour the gooey mixture into the prepared pan and let chill in the freezer for about 30 minutes for them to set.
- After they're set, slice & eat, then store the remainder in the fridge.
Tried this recipe?Let us know how it was!