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1
Preheat oven to 325 F. Line a 9 x 9 square pan with parchment paper (make sure the ends of the paper extend over edges of pan).
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2
Set aside.
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3
In a large bowl add puffed wheat cereal, almonds and coconut; mix until combined.
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4
In a small saucepan over low heat, warm the brown rice syrup, maple syrup, vanilla, cocoa powder, salt and sugar; just until sugar is melted.
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5
Pour the liquid mixture on top of the dry ingredients and mix well.
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6
Make sure everything is coated.
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7
Scoop the mixture into the prepared baking pan and press down firmly with the back of a spoon (mixture will be sticky).
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8
I found using a piece of parchment paper and pressing on it with my hands works great in pressing the bars.
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9
Bake for 15-20 minutes, or until lightly golden brown.
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10
Remove pan from oven, press mixture down again with a spoon until the bars are flat.
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11
Set aside until completely cooled.
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12
Once cooled, take the bars out of the pan by grabbing the ends of the parchment paper.
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13
Flip them over on your cutting board.
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14
Remove the parchment paper.
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15
With a sharp knife, cut into 8 or 12 slices.
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16
In a microwave safe bowl, melt the chocolate for 8 second intervals until chocolate is melted.
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17
Pour chocolate into a sandwich baggie and cut the corner off.
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18
Drizzle chocolate over cooled bars.
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19
Let the chocolate harden.
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20
I store mine in a sealed container at room temperature.
