From the kitchen of Stephanie Knewasser
In a large bowl, combine:
2 c QUICK COOKING oats (not rolled oats)
1 1/4 c Rice Krispy cereal
Set aside.
In a small pot melt:
1/4 cup butter
1/4 cup honey
1/4 cup packed brown sugar
1/4 c peanut butter
Stir on low until it begins to simmer. Simmer for 1 minute.
Remove from heat.
Add:
1 tsp vanilla
Stir everything together until well coated.
Coat a 13×9 pan with cooking spray.
Pack mixture into pan. Press down firmly or it will fall apart.
Refrigerate 10 minutes.
Melt 7 ounces chocolate bark (I use the microwave).
Spread over almost granola.
Refrigerate until chocolate layer is set.
Cut into 12-14 bars. Keep refrigerated.
NOTES: May store at room temp, but refrigerate in warm weather. They freeze well.
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