California Roasted Nut Crunch Rice Crispy Treat with California Eucalyptus Honey

Ingredients

• 1 3/4 cup California Roasted Nut Crunch (2 – 7oz jars)
• 1/2 cup butter
• 1/2 cup California Eucalyptus Honey
• 2 cups puffed rice
• 2 cups semi-sweet chocolate chips
• 1 cup shredded unsweetened coconut
• 1 tsp kosher salt
• Optional: Flaked sea salt for sprinkling

Instructions

1. Line a 9×13 baking dish with parchment paper.
2. In a small saucepan melt and combine the California Roasted Nut Crunch and butter. Once smooth, remove from heat and add the California Eucalyptus Honey until well combined.
3. In a separate bowl, combine the puffed rice, chocolate chips, coconut and salt. Mix well. (Note: the chocolate chips may melt as you add them to the warm nut butter – puffed rice blend. If you prefer to keep the chocolate chips whole, wait a few minutes to cool before combining them.)
4. Stir well until everything is mixed evenly. Pour into the baking dish. Sprinkle with flaked sea salt if desired.
5. Cool in the fridge overnight. When hard to the touch, cut into squares. Store in the fridge and enjoy!