Ingredients
Nonstick cooking spray
1 cup chopped roasted unsalted cashews
1 1/2 cups crispy brown-rice cereal
3/4 cup old-fashioned rolled oats
2/3 cup chopped pitted dates
2/3 cup sweetened flaked coconut
3/4 cup cashew butter
3 tablespoons unsalted butter
1/4 cup honey
1 1/2 ounces melted bittersweet chocolate
Preparation
First, coat an 8-inch square baking pan with nonstick cooking spray. Line with parchment; spray parchment. In a bowl, combine cashews, crispy brown-rice cereal, rolled oats, dates, and coconut. In a small saucepan, stir together cashew butter, butter, and honey over medium heat until butter melts and mixture is smooth. Pour over dry mixture, stirring to coat evenly. Press into pan. Refrigerate at least 2 hours. Remove from pan, drizzle with melted chocolate, and refrigerate again until firm, about 5 minutes. Cut into bars. Store in a cool place, covered, up to 1 week.
