2 cups quick-cooking oats, divided
1/3 cup sugar
1 cup raw pecan halves
½ cup unsweetened coconut chips
½ cup chocolate chips or chopped chocolate of similar size
¼ cup dried cherries
½ tsp. fine salt
¼ tsp. ground cinnamon (optional)
1/3 cup peanut butter
1 tsp. vanilla extract
6 Tbsp. unsalted butter, melted
6 Tbsp. honey
1 Tbsp. water
Preheat the oven to 350°F. Lightly butter an 8-inch square baking pan, or grease it with cooking spray. Cut a rectangle of parchment paper to line the bottom and two sides of the dish, leaving a little overhang. Press the parchment paper into the dish. Lightly grease the parchment paper.
Put 1/3 cup of the quick-cooking oats in the bowl of a food processor. Process until finely ground.
In a large bowl, stir together the remaining 1 2/3 cup oats, ground oats, sugar, pecans, coconut chips, chocolate chips, dried cherries, salt, and, if using, cinnamon.
In a medium bowl, whisk together the peanut butter, vanilla extract, melted butter, honey, and water. Pour the wet ingredients over the dry ingredients, and stir well, until the mixture is evenly moistened. Transfer to the prepared pan, pressing the mixture firmly to ensure that it molds to the shape of the pan. (A piece of plastic wrap helps: just lay it over the pan before you begin pressing. Much less stickiness.)
Bake the bars for about 30 minutes, or until they’re brown around the edges and just beginning to color on top, too. (I set a timer for 25 minutes and began checking on them at that point, and I was surprised to find that they were already browning at the edges. I left them in, however, for another 5 minutes or so, until the tops had a hint of color.) The mixture will still seem soft and almost underbaked if you press on it, but it’ll set as it cools.
Transfer the pan to a rack, and allow the bars to cool completely in the pan. When cool, run a sharp knife along the edges of the pan; then pull up on the parchment paper to lift the sheet of bars out of the pan. Cut the bars into squares. Or, heck, rectangles. Whatever you want.
Note: If your bars seem crumbly, refrigerate them in the pan for 30 minutes to further set them, and then try cutting them while cold. I store mine in the refrigerator.
