Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (110g) honey
  • 1/3 cup (65g) packed light brown sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 2 1/2 cups (225g) quick-cooking oats
  • 1 cup (150g) crisped rice cereal
  • 3/4 cup (130g) semi-sweet mini chocolate chips

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to create a lifting sling.
  2. Combine butter, honey, and brown sugar in a saucepan over medium heat. Stir consistently until melted and the mixture reaches a gentle simmer with small bubbles. Remove from heat and stir in vanilla extract and salt.
  3. Immediately pour the golden syrup over the quick-cooking oats and crisped rice cereal in a large bowl. Fold gently with a spatula until all grains are evenly coated. Allow the mixture to cool for 3–5 minutes.
  4. Fold in the mini chocolate chips. Transfer the mixture to the prepared pan and press down firmly with a spatula or flat-bottomed glass until the surface is level and compacted.
  5. Place the pan in the refrigerator for at least 2 hours. Once firm, lift the bars out using the parchment sling and slice into 12 equal rectangles using a sharp chef's knife.