Honey Crunch Bars

Estee

Makes about 16 small squares

Line an 9x13 inch pan with parchment paper.
Place the cornflakes, Rice Krispies, and confectioners’ sugar in a large bowl and gently toss to combine.
In a small saucepan, combine the Lotus spread, honey, brown sugar, oil, vanilla, and salt. Heat over medium-low heat, stirring constantly, until smooth and glossy and the mixture begins to gently bubble. Let it bubble for about 30 seconds, add the baking soda, and stir for another 20-30 seconds.
Immediately pour the honey mixture over the cereal mixture and gently fold until everything is evenly coated.
Transfer the mixture to the prepared pan and press firmly into an even layer. Use lightly greased hands or the bottom of a measuring cup to really compact the mixture so the bars hold together.
Let the mixture cool for about 10–15 minutes, until it is still slightly soft but firm enough to make indentations.
Using the rounded end of a wooden spoon or a small measuring spoon, make 16 small wells in the surface, arranging them in a 4-by-4 grid. Press down firmly enough to create a generous indentation, but don’t go all the way through the bars.

Place the Lotus spread, chocolate chips, honey, oil, and salt in a small saucepan or microwave-safe bowl. Heat gently, stirring until completely smooth.
Let the mixture cool for a few minutes so it thickens slightly but is still easy to spoon.
Fill each indentation with a small amount of the honey-Lotus mixture.
Refrigerate for 30–45 minutes, or until the center is set enough to cut cleanly.
Lift the bars out of the pan using the parchment paper and cut into 16 squares.
Store covered at room temperature for a soft, chewy texture, or refrigerate for a firmer center.