1/2teaspoonkosher saltbe sure not to use table salt or the treats will be too salty
3cupsgraham cracker cerealsuch as Golden Grahams
Place 1/2 cup of the chocolate chips in the freezer (this will help keep them from melting as messily when you mix them into the batter). Line an 8×8-inch baking pan with aluminum foil or parchment paper, leaving some hanging over the sides like handles. Coat with nonstick spray. Set aside.
In a medium saucepan over medium heat, combine the brown rice syrup, peanut butter, and coconut oil. Stir and heat until smooth and creamy. Remove from heat and stir in the vanilla extract and salt, then the graham cereal, stirring until the cereal is evenly coated. Quickly mix in the 1/2 cup of the chocolate chips that has been in the freezer.
Pour the mixture into the prepared baking pan. With your fingers or a rubber spatula coated with nonstick spray, firmly press the mixture into a tight, even layer. Sprinkle the remaining chocolate chips over the top. Place in the refrigerator for 30 minutes to set. Once cooled, remove the treats from the pan with the parchment or foil handles. Using a very sharp knife, cut into squares and serve.
You can substitute another nut butter for the peanut butter, such as almond or sunbutter. For best results, ensure it is the no-stir kind that does not separate at room temperature, or the treats may become oily.
Honey can be substituted for the brown rice syrup, but the flavor will differ and the bars may not be as chewy.
S’mores Treats are softest the day they are made but can be store in a tightly sealed ziptop bag (press out as much air as possible) or wrapped in plastic and kept in the refrigerator for 2 to 3 days. They are still safe to eat (and yummy) later on but will be more crisp versus chewy.