Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking pan with parchment paper, allowing some overhang on the sides.
- In a medium saucepan over low heat, melt the butter, honey, and creamy peanut butter together, stirring until smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the rolled oats, Rice Krispies, sweetened flaked coconut, and shelled sunflower seeds. Stir until evenly mixed.
- Pour the melted butter mixture over the dry ingredients. Stir until everything is well coated and combined. Then fold in the semi-sweet chocolate chips, reserving a handful for topping.
- Spread the mixture evenly in the prepared baking pan, pressing down firmly to ensure the bars hold together. Sprinkle the reserved chocolate chips and additional coconut flakes on top for garnish.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment overhang and let them cool completely on a wire rack. Once cooled, cut into squares or rectangles.
Notes
- Store in an airtight container at room temperature for up to a week.
- Refrigerate for longer storage, extending life to two weeks.
- Wrap each bar in plastic wrap and freeze for up to three months.