Instructions

• Spray an 8x8-inch pan with non-stick cooking spray and set aside.
• Place the 1 cup (147 g) pitted dates in a food processor and pulse until they form a sticky, finely chopped paste.
• In a large bowl, combine the processed dates with 1¼ cups (23.33 g) crisp rice cereal, 1 cup (81 g) quick-cooking oats, ¼ cup (36.5 g) coarsely chopped peanuts, 2 tablespoons ground flaxseed, ½ teaspoon (0.5 teaspoon) ground cinnamon, and a pinch of salt. Stir until the dry ingredients are evenly distributed.
• In a small saucepan over medium heat, combine ½ cup (129 g) peanut butter and ⅓ cup (113.67 ml) brown rice syrup. Stir constantly until the mixture is melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract.
• Pour the warm peanut butter–syrup mixture over the date and oat mixture. Stir thoroughly until the dry mixture is evenly coated and begins to stick together.
• Gently fold in ¼ cup (45 g) mini semisweet chocolate chips, distributing them evenly without melting.
• Transfer the mixture to the prepared pan. Press firmly and evenly into the pan to compact the mixture (use the back of a spatula or clean hands) so the bars hold together.
• Let the mixture cool and set until firm, at least 1 hour (you can refrigerate to speed setting).
• Remove from the pan, cut into bars, wrap individually in plastic wrap, and store in the refrigerator.