U225X / RECIPE ADDITION
Record: FOOD-026
Added: 2026-09-15
Record link: https://u225x.com/record/FOOD-026#recipes

This preserves FOOD-026’s distinct lower-sugar formula rather than replacing it with the FOOD-025 binder.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

RICE KRISPIES AND COCOA PEBBLES OAT BARS
Adapted from FOOD-026’s existing measured steps with their ingredient quantities retained and collected into a usable list.
Yield: 16 small bars
Prep / wait: 20 minutes; 1–2 hours chilling
Cook: About 3 minutes stovetop; optional 10 minutes toasting

INGREDIENTS
- 2 cups old-fashioned rolled oats
- 1 cup Rice Krispies cereal
- 1 cup Cocoa Pebbles cereal
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/8 tsp salt, optional
- 1/4 cup chocolate chips
- 1/4 cup peanut-butter baking chips

METHOD
1. Line an 8-inch square pan with parchment. Optionally toast oats at 325°F for about 10 minutes and cool. Mix oats and cereals in a large bowl.
2. Warm peanut butter, honey and butter on low heat for 2–3 minutes, stirring until smooth. Remove from heat and stir in vanilla and optional salt.
3. Combine binder and dry mixture thoroughly. Cool until barely warm, then fold in both kinds of chips.
4. Press firmly into the pan. Refrigerate 1–2 hours, lift out and cut into 16 bars.

NOTES & STORAGE
- This is the lower-sugar FOOD-026 variation, separate from the brown-sugar binder in FOOD-025. Keep refrigerated; the bars may soften at room temperature.
- Store covered in the refrigerator up to 1 week or freeze up to 2 months.

RECIPE BASIS & REFERENCES
FOOD-026 measured variation: https://u225x.com/record/FOOD-026