No-Bake Coconut Raisin Oat Crunch Bars

By Gretchen Brown

if you ask me, no-bake treats aren't just for the summer months.

today is the coldest day i've seen in a while. highs in mid-50s. lows in mid-30s. (i'm not sure i'm ready for this yet.)

clearly, avoiding heating the kitchen with a warm oven isn't the reason at hand for making these no-bake bars. when it comes down to it, they're just easy and quick. 

here are two of my favorite times to making these:

1. when i want something simple, sweet, and healthy(er) to offer to my son as an after school snack.

2. when i want an easy dessert to serve to dinner guests after spending a chunk of time making a big ol' meal. (and they're the perfectly-sized sweet ending to those extra-effort dinners.) 

i have a very similar recipe in my book, in cookie form, that i make a lot too. but this bar version may have won me over... no need to even spoon out. just press into the pan and chill!

No-Bake Coconut Raisin Oat Crunch Bars

2       cups gluten-free rolled oats

1 1/2 cups gluten-free crisp rice cereal

1/3    cup toasted unsweetened coconut flakes

1/3    cup raisins

1//2   teaspoon salt

4       ounces bittersweet chocolate bar, chopped

1/2    cup peanut butter

1/3    cup honey

1/3    cup coconut oil

Line a 13- x 9-inch baking pan with parchment paper, leaving a bit of paper to hang over sides.

Combine first 5 ingredients in a medium bowl.

Combine remaining ingredients in a small saucepan. Heat over low-medium heat, stirring frequently, until mixture combines and melts together. Pour mixture over oat mixture; stir until well-combined.

Pour mixture into prepared pan and press with a spatula to evenly cover bottom of pan. Refrigerate for at least 3 hours. Remove from pan using overhang of paper and cut into bars. Store in fridge. (Bars are best served chilled) Yield: 28 bars.