1⁄2 cupchocolate chips(can substitute Craisins or seeds if you prefer a less sweet granola bar)
Add Rice Krispies, quick oats and dried fruit/seeds in a large container. Mix until combined.
In a small saucepan over medium-low heat, stir the honey, brown sugar and salt until it comes to a boil for 30 to 60 seconds.
Remove the saucepan from heat and stir in the seed butter and vanilla until smooth.
Pour the liquid mixture over the dry ingredients and mix well.
Allow the mixture to cool for 10 minutes before mixing in the chocolate chips. (If you mix it in too early, the chocolate chips will melt.)
Pour the mixture into a greased 9 x 13 pan, and press firmly with your hands to compact the granola bars. Cover the granola bars with plastic wrap and use a book to weigh it down. Allow the granola bars to set until it is fully cooled. Cut into 16 bars and wrap each granola bar individually. Store the granola bars on the counter top for up to 3 days and freeze the rest.
I want to show that having a food allergy does not limit your options. Read more on my blog, Frugal mom to a nut allergic child: Recipes, frugal finds, child development and food allergy management. Posts daily.