Instructions

• Line a loaf tin with grease proof paper. (Allow paper to come up the side of tin so the bars are easily pulled out once set).
• In a large bowl mix the oat flour, rolled oats, protein powder and rice crispies. Set aside.
• In a small saucepan over a medium/low heat stir the honey, peanut butter and vanilla extract until combined and smooth.
• Transfer and stir the peanut butter mixture into the oat mixture.
• Add the water 1 tablespoon at a time stirring after each addition until a thick mold-able dough forms. You may not need to use all the water.
• Put the dough in the prepared tin and use your hands or the back of a metal spoon to press down evenly into the corners.
• In a small heat proof bowl melt the chocolate then drizzle over the top of the mixture.
• Refrigerate for 15 minutes then cut into 8 bars and transfer to a storage container or re-sealable bags.
• Bars store up to 1 week in the fridge or a month in the freezer.