Chewy Fudge Granola Bars

Makes 12 squares, depending on size they are cut. Vegan if using vegan chocolate chips. Gluten Free if using certified gluten free oats and rice crisp cereal.

Ingredients:

• 1 and 1/4 cups old-fashioned oats
• 3/4 cup crispy rice cereal
• 3/4 cup add-ins (I used raisins and honey roasted peanuts)
• 1/3 cup coconut oil
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup crunchy peanut butter (or creamy)
• 1/3 cup pure maple syrup (or honey)
• 3 Tablespoons mini chocolate chips (optional)

Directions:

1. Line an 8-inch or 9-inch square baking pan with parchment paper. Set aside.
2. In a medium saucepan over low heat, melt the coconut oil and chocolate chips together until smooth. Stir in the peanut butter and maple syrup. Remove from heat.
3. Mix in the oats, crispy rice cereal, and add-ins. Press mixture into prepared baking pan. I used the back of a spatula to evenly press. Top with mini chocolate chips if desired.
4. Refrigerate for at least 2 hours or freeze for up to one hour. Cut bars into squares. Store bars in an airtight container in the refrigerator for up to 10 days.