Line 9x9 inch square pan with parchment paper or foil lightly coated with cooking spray
In a large pot, heat honey over medium heat until boiled. Remove from heat and immediately sitr in peanut butter until completely combined. Add vanilla extract.
Gently stir in both cereals and 1/2 cup of shredded coconut until completely coated with peanut butter mixture.
Press FIRMLY into the prepared pan.
Sprinkle 1/2 cup of the toasted coconut evenly over the bars. Pour caramel sauce over and sprinkle the remaining coconut on top.
Chill in the freezer until the bars set - around 30 minutes - 1 hour.
Make the Chocolate Ganache
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and allow to sit for 10 seconds before stirring with a spoon. Allow to sit and cool slightly before using.[br]
Assemble the Bars:
Line a large cookie sheet with parchment paper. Cut chilled bars into equal squares. Dip the bottom of each bar into the chocolate ganache and lay upside down on the lined cookie sheet allowing the chocolate to set and dry. Repeat with remaining bars. Place the tray in the freezer or fridge to set quicker.
Once the chocolate has set, using two separate ziptop bags with the corner cut off - drizzle the top of the bars with caramel sauce and melted chocolate or chocolate ganache.
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