The most time consuming part of making these granola bars is measuring out all the ingredients! When you combine the dry and liquid ingredients, you may want to dive in with your hands to get the dry ingredients evenly incorporated.
These bars will keep at least 1 week at room temperature and will keep indefinitely in the freezer. If you don’t have a jelly roll pan, you can bake these in a 13×9″ pan. Just increase the baking time by 5 minutes and expect a more “toothsome” granola bar.
Preheat oven to 350 degrees F. Grease a 17×11″ jelly roll pan.
In a large bowl, combine oats, rice cereal, coconut, sunflower kernels, peanuts, dried fruit, wheat germ, and sesame seeds. Set aside.
In a large, microwave-safe bowl, combine marshmallows, peanut butter, butter/coconut oil, and corn syrup/honey. Microwave on high in 1 minute increments – stirring in between – until all ingredients are melted and smooth. Stir in vanilla extract.
Pour marshmallow mixture over dry ingredients and mix until thoroughly combined. Press mixture into the prepared pan. Sprinkle chocolate chips on top.
Bake for 10 – 15 minutes until bars are set and the edges are golden bar. Let cool completely. Cut in 4″ x 1.5″ bars.