From: Half Baked Harvest
These bars require no oven, very little prep time, almost no effort, and use only seven pantry staple ingredients!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
Servings: 20 bars
3/4 cup creamy peanut butter
1 1/4 cups butterscotch chips
1 teaspoon vanilla extract
6 cups corn flakes cereal
3 cups semi-sweet or dark chocolate
1 tablespoon plus 1 teaspoon coconut oil
flaky sea salt
See more at: Half Baked Harvest
These bars require no oven, very little prep time, almost no effort, and use only seven pantry staple ingredients!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
Servings: 20 bars
Ingredients
1 cup honey3/4 cup creamy peanut butter
1 1/4 cups butterscotch chips
1 teaspoon vanilla extract
6 cups corn flakes cereal
3 cups semi-sweet or dark chocolate
1 tablespoon plus 1 teaspoon coconut oil
flaky sea salt
Ingredients
- Line a 9x13 inch baking pan with parchment paper.
- In a large pot over low heat, melt together the honey, peanut butter, and 3/4 cup butterscotch chips until melted smooth, about 5 minutes, stirring often. Remove from the heat. Add the vanilla, then stir in the corn flakes, tossing to combine. Spread the mix out into the prepared pan.
- Melt the chocolate and 1 tablespoon coconut oil together in the microwave until melted. Pour the melted chocolate over the bars, spreading in an even layer.
- Melt the remaining 1/2 cup butterscotch chips and 1 teaspoon coconut oil together in the microwave, stirring every 30 seconds until melted. Spoon small teaspoon size dollops of butterscotch onto the chocolate. Using a wooden skewer or the tip of a knife, gently swirl the butterscotch in a circular motion through the chocolate.
- Transfer the bars to the fridge and chill 1 hour, until set. Top with salt, if desired. Cut into bars. Keep in the fridge until ready to serve.
See more at: Half Baked Harvest
