Servings: 10

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • ¼ cup mini chocolate chips
  • 1 cup crispy rice cereal
  • ¼ cup honey
  • 2 cups quick cooking oats (do not substitute rolled or old fashioned oats)
  • pinch of salt
  • ¼ cup slivered almonds
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup unsweetened coconut flakes
  • ½ teaspoon vanilla extract


  1. Line an 8×8 inch baking pan with aluminum foil and set aside.Heat a small skillet over medium heat
  2. Add the coconut flakes to the skillet in an even layer
  3. Cook, stirring frequently, until light brown and toasted
  4. Transfer the coconut to a small bowl
  5. Next, in the same skillet, add the almonds
  6. Cook, stirring occasionally, until light brown and toasted (about 3 minutes)
  7. Add to the bowl with the coconut and set aside.Heat a small saucepan over medium low heat
  8. Add the butter, brown sugar and honey to the pan
  9. Cook, stirring frequently, for about 2 to 3 minutes, until the butter is melted and the sugar has dissolved
  10. Add the vanilla and stir to combine.In a large bowl, add the oats, cereal and salt
  11. Mix to combine
  12. Pour in the butter mixture and stir until well combined and coated
  13. Gently fold in the coconut and almonds.Transfer the mixture to the prepared baking pan
  14. Use a spoon to press the mixture down firmly into the pan
  15. Evenly sprinkle the chocolate chips on top and press those down firmly as well.Place the pan in the refrigerator for about 30 to 45 minutes
  16. You want the mixture to be set and firm, but not hard.When ready, carefully lift out of the baking pan using the aluminum foil
  17. Transfer to a cutting board and cut into 10 even-sized bars.

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