Feel free to incorporate your preferred choice of nut butter and nuts here. You could also use another crunchy cereal of choice, or replace the brown rice syrup with honey. If you’re wanting more chocolatey flavour replace the cacao nibs with chocolate chips, or melt chocolate and drizzle on top of the bar. (Makes 16 square bars)
- Coconut oil, for the pan
- 1 1/2 cups puffed brown rice
- 1 1/2 cups puffed millet
- 3/4 cup unsalted roughly chopped roasted peanuts
- 1/2 cup cacao nibs
- 1/2 teaspoon fine salt
- 1/2 cup brown rice syrup
- 1/2 cup unsalted peanut butter
Lightly grease an 8x8-inch square pan with coconut oil. Line the bottom and sides of the pan with parchment paper and set aside.
In a large bowl, mix together the brown rice puffs, millet puffs, chopped peanuts, cacao nibs, and salt.
In a small saucepan over a medium-low heat, use a rubber spatula to combine the brown rice syrup and peanut butter. Heat and stir the mixture until it’s fluid and smooth, about 5 minutes. Pour the syrup and peanut butter mixture over the puffed cereal mix and use the spatula to combine. Mix for a few minutes, until each piece of the mixture is evenly coated.
Transfer the mixture to your prepared pan and use the back of the spatula (or, if the mixture isn’t too hot, use your fingers) to press the bards firmly and evenly into the pan.
Let the bars sit at room temperature for 1 hour, or freeze for 20 minutes until firm. Slice the bars into 16 squares with a sharp knife. Bars can be kept in an air-tight container at room temperature for 4-5 days.