scant 1/4teaspoonfine sea salt,optional (don't add if almonds and almond butter is salted)
1 and 1/4cups (128g)old-fashioned oats
3/4cup (37g)Cocoa Krispies or Rice Krispies
3/4cup (93g)dry-roasted and lightly salted almonds,coarsely chopped
1/2cup (81g)miniature chocolate chips,divided
PREP: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
CHOCOLATE AND OIL: In a large microwave safe bowl, combine the coconut oil and chocolate chips. Microwave in bursts of 20 seconds, stirring in between each burst until completely smooth.
REMAININGINGREDIENTS: Stir in the creamy almond butter, honey, and salt if desired. Mix until smooth. Add in the oats, Rice or Cocoa Krispies cereal, coarsely chopped almonds, and 1/4 cup miniature chocolate chips. Mix to combine. Transfer the mixture into the prepared pan and use the back of a wooden spoon to press the mixture evenly and firmly into the prepared baking pan. Top with remaining 1/4 cup miniature chocolate chips.
CHILL: Cover bars with plastic wrap and refrigerate for 1 hour or until completely firm. Cut into 12 even-sized bars. Store bars in an airtight container in the refrigerator (they get melty out of the fridge) for up to 2 weeks.
Note 1: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. (If you don’t enjoy the almond butter plain, you likely won't love it in these bars).