Almond butter cereal bars a tasty remake of the 1970s classic Recipe

Ingredients

10 Tbsp. almond butter (1/2 cup + 2 Tbsp.)
1/3 cup Crosby’s Fancy Molasses
1/3 cup honey or maple syrup
¼ tsp. salt
½ tsp. vanilla
3 ½ cups puffed kamut, rice, millet or quinoa
½ cup (heaping) of dark chocolate pieces (chocolate chips or 70% bar broken into pieces)

TOTAL TIME 1h
YIELD 8

Like an 8” x 8” pan with parchment paper or grease it well.
In a large pot over medium heat combine the almond butter, molasses and honey or maple syrup.
Stir until it comes to a gentle boil.
Let it bubble for 30 seconds to a minute then add the vanilla, salt and pour in the cereal.
Stir well with a wooden spoon or rubber spatula. Scrape the mixture into the prepared plan.
Press lightly to spread and flatten.
While they’re cooling on the counter, melt the chocolate in a heavy pot, in the microwave or in a double boiler.
Spread melted chocolate over top of the squares and refrigerate until the chocolate is set.
Cut into squares.
Best eaten within two days.