Peanut Butter Chocolate Chip Granola Bars (No Bake)

There was a time when pretty much everything I consumed was out of a package (I know, I know...) and granola bars were a staple!  They were a common breakfast and snack item for me.  I remember even keeping a stash on my nightstand when I was pregnant and nursing for those middle of the night cravings.

Fast forward a few years later and I've come a long way on my food journey.  I try to keep the packaged foods to a minimum.  Luckily, granola bars are one of those that I've been able to easily make and keep on hand for our family. 

We love anything with peanut butter and chocolate around here so it's no surprise that this is one of our favorite granola bar recipes. 

Peanut Butter Chocolate Chip Granola Bars
Makes 12-14 bars

2 Cups Quick Cooking Oats
1 Cup Crispy Rice Cereal
3 Tablespoons Flax Seed, Ground
1/4 Cup Honey
1/4 Cup Peanut Butter
1/4 Cup Coconut Sugar  (can sub brown sugar)
1/4 Cup Coconut Oil (can sub brown sugar)
1/2 Teaspoon Vanilla Extract
1/4 Cup Chocolate Chips

1. Prepare an 8x8 baking dish by lining it with foil and rubbing a little coconut oil around the bottom and edges then set aside.
2. In a large bowl combine oats, rice cereal, and flax seed and set aside. 
3. In a small saucepan over medium heat combine honey, peanut butter, coconut sugar, and coconut oil.  Once mixture starts to bubble around the edges, turn up heat a little and stir constantly for one minute.  
4. Remove from heat and stir in vanilla extract. 
5. Pour liquid mixture over dry ingredients and stir to combine ensuring that all dry pieces are coated.
6. Pour mixture in to prepared dish and use your hands or a spatula to press down evenly.  Press hard, this is an important step so the bars to end up falling apart.
7. Sprinkle chocolate chips on top of the mixture and lightly press down.  I like to use mini chocolate chips and wait a few minutes so they don't melt as much.  
8. Let mixture cool for a few hours or overnight. 
9. Transfer to a cutting board and cut in to bars (I get 14 out of our pan).  Store in an airtight container, separating layers with a sheet of wax paper to prevent bars from sticking together.

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