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1
To make the bottom layer:
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2
Heat a medium-sized saucepan under medium-low heat.
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3
Add honey and peanut butter, and mix well.
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4
Cook for about 2 minutes, stirring constantly until sugar dissolves.
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5
Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined.
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6
Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.
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7
To make the middle layer:
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8
Add the peanut butter into a medium bowl.
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9
Process the coconut flakes in a food processor until finely ground.
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10
Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed.
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11
Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered.
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12
Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.
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13
To make the top layer:
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14
Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method).
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15
Stir until smooth and spread melted chocolate over the second layer with a rober spatular.
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16
Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.
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17
When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board.
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18
Cut into small squares.
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19
Put the squares in an air-tight container and keep it refrigerated.
