2/3 cup Wheat-Free Market Classic Granola
2/3 cup Wheat-Free Market Slow-Toasted Flakes “Cereal”
2 tablespoons Wheat-Free Market Sweetener
2 tablespoons water
2 tablespoons peanut or almond butter
2 tablespoons extra dark chocolate chips
Preheat oven to 325 degrees F. Add the granola and flakes to a food processor and process the mixture until the larger nuts and flakes are broken down. Set aside.
In a small sauce pan add the sweetener and water. Stir the mixture over medium heat and allow the sweetener to completely dissolve. Once dissolved, pour the syrup mixture over the chopped granola and cereal along with the peanut butter and chocolate chips and stir. Divide the mixture between 6 lined muffin cups and press mixture down firmly. Bake for 12 minutes and then refrigerate for at least 1 hour to harden.