Double the rice syrup in this recipe if you’d prefer chewy bars. From Emma Christensen.
- 1/2 cup unsalted peanuts, chopped
- 11/2 cups old-fashioned rolled oats
- 11/2 cups crispy rice cereal
- 1/3 cup brown rice syrup
- 3 tablespoons smooth peanut butter
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup semi-sweet chocolate chips
Heat the oven to 325 degrees. Line an 8-by-8 inch baking pan with parchment so the ends hang over the sides of the pan. A little cooking spray helps hold the parchment in place.
Combine the peanuts and rolled oats on a baking sheet. Toast until the nuts are fragrant, 8-10 minutes. Combine the nuts, oats and cereal in a large mixing bowl.
Combine the rice syrup, peanut butter, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.
Pour the syrup over the nuts and cereal. Stir with a heat-proof spoon until the dry ingredients are evenly coated. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5 minutes. Sprinkle the chocolate chips over the bars and bake for another 2 minutes. Spread the softened chocolate evenly over the top of the bars. Cool overnight. Refrigerate as necessary in warm weather to set the chocolate.
Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each bar in wax paper or plastic. Store at room temperature for up to a week.
Makes 8 large bars.
Per serving: 288 calories; 13 g fat (4 g saturated fat; 41 percent calories from fat); 40 g carbohydrates; 0 mg cholesterol; 180 mg sodium; 7 g protein; 3 g fiber.