Instructions

• Line a 9×9-inch baking dish with parchment paper; set aside.
• Make the cereal peanut layer: in a large bowl microwave 2/3 cup creamy peanut butter and 1/3 cup honey for 30–60 seconds, until warmed and pourable. Add 2 cups organic corn flakes and 1 cup brown rice krispies; toss until the cereals are fully coated. Transfer the mixture to the prepared pan and press firmly and evenly into the bottom.
• Make the maple drizzle: place 1/3 cup maple syrup in a small saucepan over medium heat. Bring to a boil, then simmer 4–5 minutes, stirring occasionally, until the syrup thickens and becomes glossy. Remove from heat and evenly drizzle the hot maple syrup over the packed cereal layer. Refrigerate until the layer is firm, about 15–20 minutes.
• Make the cookie-dough layer: in a bowl or food processor combine 2 cups oat flour, 1/2 cup cashew butter, 1/4 cup honey, 3 tablespoons salted butter (room temperature), and 1 tablespoon vanilla extract. Mix or pulse until a soft, cohesive dough forms. Stir in 1/3 cup mini chocolate chips.
• Remove the pan from the fridge and press the cookie dough evenly over the chilled cereal layer, smoothing the top with a spatula or your hands.
• Make the chocolate topping: in a microwave-safe bowl combine 12 ounces semi-sweet or dark chocolate chips and 1/4 cup creamy peanut butter. Microwave in 20–30 second intervals, stirring between intervals, until completely melted and smooth.
• Pour and spread the melted chocolate evenly over the cookie-dough layer. Sprinkle sea salt on top if using.
• Chill the bars in the refrigerator until the chocolate is set, about 30 minutes. Use the parchment overhang to lift the slab from the pan, then cut into bars. Store the bars in the fridge.