PREP: Line an 8x8-inch or 9x9-inch pan with parchment paper, leaving an overhang for easy removal. (8x8 for thicker bars and 9x9 for slightly thinner bars.)
SYRUP MIXTURE: Add the peanut butter, honey, and coconut oil together in a medium-sized pot. Cook, over medium heat, stirring frequently, until melted and smooth. Bring to a simmer (just below boiling, but don't boil) and cook for 1 minute, stirring constantly. Remove from heat and let cool for 3 minutes. Then stir in the salt and vanilla.
OATS, COCONUT, AND NUTS: Add in the oats, coconut, and coarsely chopped cashews. Stir until completely combined. Set aside to slightly cool (this keeps the chocolate and M&M's from melting too much) for about 15-25 minutes. Once cooled to room temperature (it's okay if they're still a little warm and chocolate melts a bit; that actually helps hold the bars together), stir in 1/4 cup chocolate chips and 1/4 cup M&M's. Mix until just combined.
FORMBARS: Transfer the mixture from the pot into the prepared and lined pan. Press the mixture very firmly and evenly into the bottom of the pan. Use the bottom of a 1-cup measuring cup to get leverage in pressing the mixture down. Once evenly and firmly pressed down, sprinkle the remaining 2 tablespoons chocolate chips and 2 tablespoons M&M's onto the tops of the bars and gently press. Cover the pan and refrigerate for 1 hour.
ENJOY: Using the parchment paper overhang, lift the bars from the pan and cut them into individual bars. We typically cut out 12 bars.
STORAGE: Once cut, wrap each bar individually in plastic wrap and then keep the wrapped bars in a larger container or zipper-top plastic bag in the fridge -- perfect for on-the-go snacks! We prefer these bars straight out of the fridge. These bars will stay fresh for up to a week when stored in an airtight container in the fridge.
TO FREEZE: Space the bars on a lined plate or tray in the freezer. Once firm (about 1-2 hours), individually wrap each bar and transfer to a larger airtight bag or freezer container. They’ll last up to 6 months in the freezer. Tothaw: Pull one out and let it stand for about 30 minutes. You could also pop them in the microwave for 10-15 seconds.
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Notes
Note 1: If you use salted cashews in the recipe, you may want to decrease the amount of added salt. Additionally, if the peanut butter you use is salted, or you are sensitive to salt, you may want to reduce the amount. Add slowly to personal preference.