1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil
2 cups rolled oats
2 TBSP Spice by Rachel Sweet WALNUT DELIGHT MIX
Extras: chocolate chips, coconut flakes, sunflower seeds, pumpkin seeds, dried fruit pieces
Put the peanut butter into a medium sized saucepan. Add the honey and coconut oil and heat on low until melted. Stir occasionally to incorporate. When the peanut butter mixture is smooth, remove from heat and add the rolled oats and 2 tablespoons WALNUT DELIGHT MIX and stir until mixed. Add 2 cups TOTAL of any extras you choose. Keep in mind that chocolate melts and you might want to save it for topping after the bars cool. Mix everything well and pour onto a cookie sheet lined with parchment paper.
Use a spatula to spread the mixture out fairly evenly. Put a second piece of parchment paper on top of the mixture and use your hands to smooth and pack into a giant cookie sheet sized bar. Remove the second sheet of parchment paper and top with chocolate chips, if desired. Put the cookie sheet with the peanut butter bar into the fridge for 3 hours or overnight.
When the peanut butter bar is solid, simply lift out the whole thing by the paper and slice into smaller pieces on a cutting board. Store in the fridge, especially in the summertime!