3/4 c butter
2/3 c brown sugar
3/4 c honey
3 tsp vanilla extract
4 c quick-cooking/instant oats
3 1/2 c of Rice Krispies
1 c mini M&M’s

3/4 c butter 2/3 c brown sugar 3/4 c honey 3 tsp vanilla extract 4 c quick-cooking/instant oats 3 1/2 c of Rice Krispies 1 c mini M&M’s

Line a 9×13 pan with tinfoil or parchment paper, leaving overhang over the edges.

Place the oats and rice krispies into a large mixing bolw, set aside until later.

Combine the butter, brown sugar and honey in a medium sized pot. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat : stir in the vanilla.

Pour the sugar mixture over the oats/rice krispies and fold with a rubber spatula until well combined.

Spoon into the prepared pan and press down lightly.

Sprinkle the M&M’s over the top and press firmly into the tops of the bars. Make sure that the bars are tightly compacted in the pan.

Let set on the counter : do NOT refrigerate, it dries the bars out!

Remove the bars using the edges of the tinfoil and place onto a cutting board.

Cut into rectangles. Store the bars in an airtight container on the counter. These will last up to 5 days, an entire school week!