2 cups of Bob’s Red Mill quick rolled oats
2 1/2 cup popped popcorn, slightly crushed
1/2 cup Catalina Crunch Honey Graham Cereal (or another honey flavored cereal)
1/4 teaspoon salt
1/2 cup Crazy Richards Creamy peanut butter
3/4 cup maple syrup (or date syrup, for a no added sugar option!)
1 tsp vanilla extract
1/2 cup Hu Kitchen dark chocolate gems
In a large bowl, combine popcorn, cereal, oats, and salt.
In microwave safe bowl, combine peanut butter, syrup, and vanilla extract. Microwave for 1 minute and then whisk together until smooth.
Pour wet ingredients over dry ingredients and stir with a wooden spoon until evenly combined. Line an 8×8 baking square with parchment paper and press the batter into the baking dish. Make sure it’s a tightly packed, even layer!
In a small microwave safe bowl, melt chocolate gems (heat for 30 seconds and then 10 second intervals until fully melted). Drizzle chocolate over the popcorn bars. Chill in freezer for at least 30 minutes. Remove from fridge, cut into 9 bars, and serve! Store in the refrigerator.