Ingredients:

  • 1 package Oorg Coconut Rolls
  • 3 cups corn flakes
  • 1/2 cup shredded coconut (unsweetened or sweetened)
  • 1/4 cup honey or maple syrup
  • 1/4 cup peanut butter or almond butter
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Prepare the Mixture: In a large mixing bowl, break the  Oorg Coconut Rolls into small pieces. Add the corn flakes and shredded coconut.
  2. Heat the Binder: In a small saucepan over low heat, combine honey (or maple syrup) and peanut butter. Stir until melted and well combined. Remove from heat and stir in vanilla extract and a pinch of salt.
  3. Combine: Pour the warm mixture over the cornflake and coconut mixture. Stir until everything is evenly coated.
  4. Press into a Pan: Line an 8x8-inch baking dish with parchment paper. Press the mixture firmly into the dish to create an even layer.
  5. Chill: Place the dish in the refrigerator for about 1 hour to set.
  6. Cut and Serve: Once set, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles and serve as a crunchy snack or breakfast bar!