Ingredients:

  • 1 cup creamy peanut butter (250g)
  • 0.5 cup honey or maple syrup (160g)
  • 0.25 cup unsalted butter (56g)
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
  • 3 cups quick-cooking oats (240g)
  • 0.5 cup mini M&Ms (90g)
  • 0.5 cup semi-sweet chocolate chips (90g)

Instructions:

  1. Prepare the pan. Line a 20x20 cm square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine the wet ingredients. In a large saucepan over medium low heat, add 250g peanut butter, 160g honey, and 56g butter.
  3. Melt the base. Stir continuously until the mixture is silky and starts to bubble gently at the edges.
  4. Infuse the aromatics. Remove the pan from the heat and whisk in 1 tsp vanilla extract and 0.5 tsp sea salt.
  5. Incorporate the oats. Fold in 240g quick cooking oats using a sturdy spatula.
  6. Cool the mixture. Let the oat mixture sit in the pot for about 5 to 7 minutes.
  7. Add the mix ins. Gently fold in 90g mini M&Ms and 90g chocolate chips until they are evenly distributed.
  8. Press into the pan. Transfer the mixture to your prepared pan and press down firmly using the back of a spoon.
  9. Chill to set. Place the pan in the refrigerator for at least 30 minutes until the bars feel solid and cold.
  10. Slice and serve. Lift the parchment paper out, place on a cutting board, and use a sharp knife to cut into 16 squares.