Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.
- Cooking spray
- 2 ¼ Cups old-fashioned oats
- 1 ½ Cup crispy rice cereal
- 1 Cup unsalted roasted peanuts
- 1 Cup raisins
- 2/3 Cups light brown sugar
- ½ Cup orange blossom honey
- 6 Tablespoons unsalted butter
- ¼ Cup smooth peanut butter
- 1 Tablespoon vanilla extract
- 1 Teaspoon kosher salt
Line the base of a 9-by-13-inch pan with parchment paper and spray generously with cooking spray.
In a large bowl combine the oats, crispy rice, peanuts, and raisins; stir to combine. Set aside.
In a large, 2-quart saucepan combine the brown sugar, honey, butter, peanut butter, vanilla, and salt. Bring to a boil and cook, stirring with a wooden spoon, over medium-high heat, until the mixture reaches 220 degrees F on a candy thermometer. Immediately pour the hot liquid over the oat mixture, stirring until all of the dry ingredients are coated.
Transfer the mixture to the prepared pan and press into place using your hands. Chill in the refrigerator for about 1 hour.
To serve, cut into half lengthwise; then horizontally into twelve 2-inch bars.