Line a 13 x 9 inches pan with aluminum foil and spray with non-stick cooking spray.
Bring the brown sugar, butter and honey to a boil over medium-high heat in a medium saucepan, stirring occasionally. Lower the heat to medium-low and simmer for 2 minutes or until sugar dissolves. Remove from heat and allow to cool for 10 minutes before adding vanilla.
Place the oatmeal, rice cereal and raisins in a large mixing bowl. Stir in the sugar mixture until the cereals are evenly coated. Then stir in the chocolate chips.
Transfer the mixture to the baking pan and press down to evenly fill the pan. Let chill in the refrigerator until firm, about 15 minutes, then cut into 24 bars.
Line a 33 x 23 cm pan with aluminum foil and spray with non-stick cooking spray.
Bring the brown sugar, butter and honey to a boil over medium-high heat in a medium saucepan, stirring occasionally. Lower the heat to medium-low and simmer for 2 minutes or until sugar dissolves. Remove from heat and allow to cool for 10 minutes before adding vanilla.
Place the oatmeal, rice cereal and raisins in a large mixing bowl. Stir in the sugar mixture until the cereals are evenly coated. Then stir in the chocolate chips.
Transfer the mixture to the baking pan and press down to evenly fill the pan. Let chill in the refrigerator until firm, about 15 minutes, then cut into 24 bars.
Madagascar Bourbon Pure Vanilla Extract
