Ingredients
• 1 cup old-fashioned rolled oats
•1 cup graham cracker crumbs
•1 cup mini marshmallows
•1/2 cup peanut butter (smooth or chunky)
•1/2 cup honey or maple syrup
•1/4 cup unsalted butter, melted
•1/2 cup chocolate chips (milk, dark, or semi-sweet)
•1/2 cup salted pretzels, broken into pieces
•1/4 cup dried cranberries or raisins (optional)
•1/4 cup coconut flakes (optional)
•1/4 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it with cooking spray. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the oats, graham cracker crumbs, mini marshmallows, chocolate chips, pretzel pieces, dried cranberries (if using), and coconut flakes (if using). Stir everything together to combine.
- Make the Wet Mixture: In a small saucepan, melt the peanut butter, honey (or maple syrup), and unsalted butter over medium heat. Stir occasionally until everything is fully melted and smooth. Remove from heat and stir in the vanilla extract.
- Combine: Pour the wet mixture into the bowl of dry ingredients. Stir everything together until all the dry ingredients are coated and the mixture comes together.
- Press into Pan: Transfer the mixture into the prepared baking pan. Press it down evenly with a spatula or your hands to ensure it’s compacted well.
- Chill: Place the pan in the refrigerator for at least 2 hours or until the bars are firm and set. If you’re in a rush, you can also chill them in the freezer for about 30 minutes.
- Cut and Serve: Once the bars are set, remove them from the pan and cut them into squares or bars. Store them in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes