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1
Preheat oven to 375 F.
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Spread oats, coconut, sliced nuts and ground nuts in an even layer on a large baking sheet and toast in the oven for about 7-10 minutes, stirring often.
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Be careful not to multi-task, so you can keep an eye on them.
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These will go from not toasted to burnt in a matter of seconds!
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Even though I told you not to mulit-task above, I am now telling you to do something while the oats are toasting.
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I do not mean to be confusing, it just comes naturally.
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Maybe I am nuts... Line an 8x8 inch pan (or a little largerI use a 10 1/2 x 7 inch pan so the bars are thinner because I have little people and they are easier to eat) with foil, making sure it overlaps the sides.
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Spray the foil with cooking spray or butter the foil.
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The foil will make it easier to lift the bars out for cutting.
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Now go check on your oats in the oven if you havent already!
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Melt the butter in a small saucepan over low heat (or in the microwave) and set aside.
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Once oats have toasted, pour the oat and nut mixture into a large bowl and let it cool for a few minutes.
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Then pour the butter onto the mixture and stir until the oat mixture is covered.
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In my mind, the butter helps to soften the oats so you do not feel like you are biting into a hay bale.
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I keep tossing every so often as I am working on the rest of the ingredients.
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Using the same saucepan you used to melt the butter, add the honey, nut butters and brown sugar.
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You do not need to turn on the burner again, the residual heat will be enough to soften the ingredients and make them easier to mix together.
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Once they are softened and mixed, pour this into the oat mixture.
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Add the rice krispy cereal and then stir all of it together.
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I also snuck in some chia seeds just because I had them on hand.
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Add about half of the mini chocolate chips to the mixture and stir in, then pour the mixture into your prepared pan.
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Using a buttered or sprayed baggie over your hand like a mitt, press the mixture into the pan and press hard for about a minute to get it all nice and compact.
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You want those bars to hold together.
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Sprinkle the remainder of the mini chocolate chips on the top and press in lightly so they stick.
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Refrigerate for about an hour before you cut them.
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When ready to cut them, lift them out of the pan with your handy dandy foil and then cut into the bar sizes that you like right on the foil.
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Transfer to airtight containers and store them in your fridge, making sure that you eat one while you work.
