1 1/2 C rice krispies (for a firmer bar, use 2 C)
1 1/2 C quick cooking oats
1/2 C brown sugar, packed
1/2 C dark corn syrup (or 1/2 C light corn syrup or 1/2 C honey)
1/2 C peanut butter
1 tsp vanilla
1/2 C dark raisens, nuts (chopped almonds), seeds, or coconut
1/3 C mini chocolate chips (best if frozen before mixing in)
Lightly grease 11x7" pan. In a large bowl combine rice krispies, oats, and raisens. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil. Immediately remove from heat and stir in the peanut butter and vanilla until wellc ombined. Pour over dry ingredients in the bowl; mix to combine. Mix in mini chocolate chips, working fast before the mixture hardens.
Transfer to prepared baking dish, then push down lightly with wet hands to smooth out into pan. While the mixture is still soft, slice into bars with a sharp knife. Chill until firm.
Source: Tressa Card
1 1/2 C quick cooking oats
1/2 C brown sugar, packed
1/2 C dark corn syrup (or 1/2 C light corn syrup or 1/2 C honey)
1/2 C peanut butter
1 tsp vanilla
1/2 C dark raisens, nuts (chopped almonds), seeds, or coconut
1/3 C mini chocolate chips (best if frozen before mixing in)
Lightly grease 11x7" pan. In a large bowl combine rice krispies, oats, and raisens. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil. Immediately remove from heat and stir in the peanut butter and vanilla until wellc ombined. Pour over dry ingredients in the bowl; mix to combine. Mix in mini chocolate chips, working fast before the mixture hardens.
Transfer to prepared baking dish, then push down lightly with wet hands to smooth out into pan. While the mixture is still soft, slice into bars with a sharp knife. Chill until firm.
Source: Tressa Card
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