No Bake PB Crunch Bars

🧂 Ingredients

1 Line an 8×8-inch square baking pan with parchment paper, leaving some overhang
for easy removal.
2 In a medium saucepan over low heat, melt the peanut butter and honey together,
stirring until smooth and combined. Remove from heat and stir in the vanilla
extract and salt.
3 In a large mixing bowl, combine the crispy rice cereal and oats. Pour the warm
peanut butter mixture over the dry ingredients and stir until evenly coated.
4 Transfer the mixture to the prepared pan. Use a spatula or the back of a spoon
to press it down firmly into an even layer. Make sure to compress it well to
help the bars hold their shape.
5 In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second
intervals, stirring between each, until smooth. Alternatively, melt the
chocolate in a heatproof bowl set over a pot of simmering water (double boiler
method).
6 Pour the melted chocolate over the peanut butter base and spread it into an even
layer with a spatula.
7 Refrigerate the bars for at least 1-2 hours, or until the chocolate is firm and
the base has set.
8 Once set, lift the bars out of the pan using the parchment paper overhang. Use a
sharp knife to cut into squares or rectangles.