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Wrap these bars individually in plastic wrap or parchment paper for quick and easy snacks to go.

Ready time: 2 hours, 10 minutes (includes 2 hours setting time)


¼ cup of coconut oil

¼ cup light agave nectar

1/3 cup brown sugar

1 ½ cups of quick cooking oats

1 ½ cups Rice Krispies

½ tsp pure vanilla extract

4 tbsp dark or milk chocolate chips


In a bowl, combine quick cook oats and Rice Krispies and set aside.

In a medium pot, combine coconut oil, light agave nectar, and brown sugar, and bring to a boil over medium heat, stirring constantly to blend the ingredients together.

Once the mixture comes to a boil, stop stirring, and allow to boil undisturbed for a further 2 minutes.

Remove from heat, stir in vanilla, and pour over oats and Rice Krispies.

Stir to mix all the ingredients together.

Transfer this mix into an aluminum baking tray and press the mixture firmly into the tray to pack it down.

Use the bottom of a small pot or bowl to press down on the mixture to pack it down and help achieve a smooth and even bar.

Allow the bar to cool a little, then sprinkle with chocolate chips, making sure to press them into the bar slightly to adhere, then set aside.

Cool the bar completely, approximately 2 hours

Cut the corners of the aluminum tin with scissors, and peel them down.

Slide the bar out onto a cutting board and cut into 10 smaller bars.

Store in an airtight container in a cool place

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