Ingredients:

• 2 cups gluten-free rolled oats
• 1 ½ cups gluten-free crisp rice cereal
• 1 cup (about 3 ½-ounces) coarsely crushed Glutino Graham Animal Crackers®
• ½ teaspoon salt
• 1/3 cup dried cranberries
• 1/3 cup pumpkin seeds
• 2 cups mini marshmallows
• 1 cup crunchy peanut butter
• ¼ cup coconut oil
• ¼ cup honey
• 8 ounces bittersweet chocolate, chopped

Directions:

• Line a 13- x 9-inch baking pan with parchment paper, leaving a 1-inch overhang of paper over the long sides.
• Combine oats, rice cereal, crushed animal crackers, salt, cranberries, and pumpkin seeds in a large bowl.
• Combine marshmallows, peanut butter, coconut oil, and honey in a medium saucepan. Cook over medium heat, stirring constantly, until mixture is melted together.
• Working quickly, pour marshmallow mixture over oat mixture and stir well to coat. Pour mixture into prepared pan and press firmly into pan. Allow to cool.
• Meanwhile, melt chopped chocolate in a microwave or on the stove top stirring constantly. Pour melted chocolate over the top of oat mixture; spread evenly with a spatula to cover entire surface of oat mixture.
• Allow chocolate to set (place in freezer for 5-10 minutes to hasten setting). Cut into 32 bars. Store, covered, at room temperature.
• Yield: 32 bars.