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
- 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.
- 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.
- Combine binder and dry mixture thoroughly. Cool until barely warm, then fold in both kinds of chips.
- 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.