2 cups Quick Cooking Oats
1 cup Rise Crispy Cereal
1/4 cup Shredded Coconut
1/4 cup Butter
1/4 cup Honey
1/2 cup Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
1/2 cup Chocolate Chips
1 cup Peanut Butter Chips
Line a 9X13 pan with alumni foil (this helps with clean up and makes it easy to lift the bars out of the pan when cutting time comes). Lightly spray the alumni foil with nonstick spray. In the pan mix the oats, cereal, and coconut.
Melt the butter, do not remove from heat. Add in the honey, sugar, and salt. Stir together, after this point stir occasionally. When this begins to boil all the way around the edge of the pan begin timing. Boil for 2 minutes, during this time you may have to turn the heat down to prevent the mixture from boiling over.
Remove from heat and stir in the vanilla. Pour this mixture over the oat mix. Mix until the oat mix is coated.
Before adding in the chocolate chips and the peanut butter chips, you will have to let the mixture cool some or the chips will melt. I added my first chips in too soon and they melted, it's no big deal. Mix in the chips and then press firmly into the pan. If you do not press it in firmly the bars may fall apart when it is time to cut. (If your chips do melt, after pressing the bars into the pan you can let it cool a little more and then press some chips into the pop.)
Put the pan in the fridge for an hour to let the bars firm up some before you cut. Remove from the fridge and use the foil to lift the granola bars out of the pan. Cut and enjoy. These do not have to be stored in the fridge, just keep them at room temperature in an airtight container.
TIP: If you want to share you can wrap the granola bars with butcher paper and tie with a ribbon or piece of yarn.
TIP: You may not want to add in the chocolate chips or peanut butter chips. You can swap these out for whatever you prefer or even throw in some almonds or a nut of your preference.