These bars build their crunch from hearty rolled oats, crispy rice cereal, and roasted sunflower seeds, all held together with a glossy honey-butter syrup that turns sticky and rich once it hits a gentle boil. Mini chocolate chips melt into little pockets throughout, and a touch of vanilla and salt rounds out the flavor so every bite tastes balanced, never flat. The whole thing comes together in one bowl and one saucepan, then gets pressed firmly into a pan and chilled until it sets into clean, sliceable bars — no oven required. Sunflower seeds give that same satisfying crunch you want from a granola bar, making this a solid, no-fuss option for a peanut free snack drawer or lunchbox rotation. Once chilled and cut into squares, they hold their shape well, so they're easy to wrap and grab on busy mornings.
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Learn more →12 servings
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Line a 9x13-inch baking dish with parchment paper, leaving a 2-inch overhang on the two long sides. In a large mixing bowl, combine the rolled oats, crispy rice cereal, sunflower seeds, and chocolate chips. Stir to distribute evenly and set aside.
In a medium saucepan, melt the butter over medium heat. Add the honey, brown sugar, and salt, stirring until the sugar dissolves. Bring the mixture to a gentle boil, then cook without stirring for 2 minutes, until slightly thickened and glossy.
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