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Ingredients
1 cup Bob's Red Mill Old Fashioned Rolled Oats - gluten free
¼ cup Karo Light Corn Syrup - gluten free
¼ cup Skippy Peanut Butter - gluten free
2 tablespoons organic butter
2 tablespoons raw honey, naturally gluten free
3 tablespoons packed brown sugar
1 tablespoon McCormick Vanilla Extract - gluten free
½ teaspoon salt
2 cups Love Grown Chocolate Comet Crispies - gluten free
1 cup Snyder's Of Hanover Mini Pretzels - gluten free
½ cup pecan, roughly chopped
2 tablespoons organic ground flaxseeds - gluten free
¼ cup Tollhouse Nestle Semi Sweet Morsels - gluten free
butter or cooking spray for greasing
Instructions
- Preheat oven to 350 degrees F.
- Line a 13 x 9 x 2 inch baking pan with parchment paper. Grease the parchment paper and set aside.
- Spread oats on a second baking pan and bake for 12 minutes. Remove and let it cool slightly. Lower the oven to 300 degrees F.
- In a small saucepan, combine, peanut butter, corn syrup, brown sugar, butter and honey. Heat on medium and stir just until peanut butter, sugar and butter has melted. Remove from heat and add the salt and vanilla.
- In a large bowl, combine, the oats, rice crispies,, pretzels, flaxseeds, and pour the peanut mixture. Mix well then press mixture into the prepared pan. Sprinkle chocolate morsels and press them into the mixture.
- Bake for 12 to 15 minutes. Remove and let it cool completely before slicing. Serve
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