Ingredients
Scale
- 1 10 ounce bag regular sized marshmallows (minus the two or three I ate 😉 )
- ¼ cup honey
- ½ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 ½ cups quick cooking oats, gluten free if necessary
- ½ cup walnuts
- ¾ cup carob chips
Instructions
- Line an 8 inch square pan with parchment paper.
- In a large microwave safe bowl, melt the marshmallows, honey, and peanut butter on high in 30 second increments, stirring in between, until fully melted.
- Stir in the vanilla. Add the oats and stir until they are fully combined. Allow mixture to cool for about 3 minutes. Add the walnuts and carob chips and stir until fully incorporated.
- Pour the mixture into the prepared pan and smooth into an even layer. Allow to cool at room temperature for about two hours before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 5 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Additional cooling time is necessary
Recipe adapted from Serious Eats
- Prep Time: 10 minutes
- Cook Time: 2 minutes