These were so good that I had to give most of them away immediately or risk eating the entire pan myself within a stupidly short span of time. They are no-bake and the hardest part is waiting until they're cooled to start eating them. In fact, I did a terrible job of that and ate quite a lot of it while it was still warm and gooey. And as long as you don't care about it being in the shape of a granola bar, you should definitely do the same thing. Shapes are overrated. They taste awesome - that's what matters.
These are just delightful. And very hard to stop eating. And super easy to make. And that, friends, is a dangerous trifecta - but one that I can only recommend.
Peanut Butter Chocolate Chip Granola Bars (Adapted from this recipe)
Makes one 8" x 8" pan of bars
1/4 cup agave nectar
1/4 cup honey
1/4 cup + 2 tbsp. crunchy peanut butter (I used this kind)
1/2 cup crushed cashews
1 cup gluten-free oats
1 cup Honey Nut Chex crumbs (I started with about 1 1/2 cups whole Honey Nut Chex and ground them in a food processor)
3 tbsp. flaxseed meal
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips
Line an 8" x 8" pan with wax paper.
Combine the agave nectar, honey, and peanut butter in a small saucepan. Melt together over medium heat for about 5 minutes, or just until it starts to simmer.
Meanwhile, in a separate bowl, combine the cashews, oats, Honey Nut Chex crumbs, flaxseed meal, and salt. Pour the hot liquid mixture in and mix well. Add in the chocolate chips and stir again.
Pour the entire mixture into the pan and press down firmly. Let cool completely, then slice into bars. Store in an airtight container.