Honey Nut Chex Bars

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Sticky, sweet, crunchy... Honey Nut Chex Bars are simply irresistible!

Course Dessert

Cuisine American

Prep Time 25

Total Time 25

Servings bars

Calories 120

Author Kim

Ingredients

3.5 cups Honey Nut Chex Cereal any Chex variety cereal will work
1/2 cup chunky almond butter salted*
1/2 cup brown rice syrup**
1 tablespoon pure vanilla extract
Chocolate drizzle optional: 1/8 cup mini chocolate chips (I like Enjoy Life brand), 1/2 teaspoon coconut oil
Unsweetened finely shredded coconut to garnish (optional)

Instructions

Prepare 8 x 8 inch square pan, with parchment paper. Use enough, so that it sticks up on all sides.
Heat almond butter and brown rice syrup in a large pot over low-medium heat. Continuously stir until mixture is combined and heated through. Remove from heat and stir in vanilla extract and then gently stir in Chex cereal until liquid mixture completely covers cereal.
Transfer cereal mixture into pan, press down and spread evenly.
Place in freezer to set for about 5 minutes.
Meanwhile, make the chocolate drizzle. In a microwave safe bowl, heat chocolate chips and coconut oil for 30 seconds, stir and heat for another 30 seconds.
I recommend spooning chocolate into a small baggie and making a very small cut in the corner of the baggie. Drizzle the melted chocolate over cereal bars. If desired, sprinkle bars with shredded coconut. Place pan in the freezer for about 15 minutes more.

Notes

*Any type of nut or seed butter will work. If your seed or nut butter is not salted, you may want to add about 1/4 teaspoon of salt to liquid mixture.
**Brown rice syrup is recommended for this recipe. I tried honey, but it did not hold the ingredients together properly. Still tasty, though.
-Optional ingredients are not calculated in nutritional information. The amount of chocolate drizzle and coconut will vary quite a bit. For example, I did not use all of my chocolate drizzle.

Nutrition