Peanut Butter Snack Bars

Line a 9x13-inch baking dish with parchment paper, ensuring it overhangs the sides for easy removal. Lightly spray the parchment with cooking spray. Spread the chopped dark chocolate evenly over the bottom of the prepared dish. (Prep time: 5 minutes)

In a large, dry non-stick skillet over medium heat, toast the rolled oats, wheat germ, and flax seeds. Stir frequently until the oats are lightly golden and fragrant, being careful not to burn them. (Approx. 5 minutes). Transfer the toasted oat mixture to a large mixing bowl. Add the crispy rice cereal, cornflake crumbs, chopped smoke-flavored almonds, and kosher salt. Stir to combine. (Prep time: 2 minutes)

In a saucepan over medium heat, combine the honey, creamy peanut butter, brown sugar, agave nectar, canola oil, and ground cinnamon. Cook, stirring constantly, until the mixture is smooth and begins to bubble gently around the edges. (Approx. 3-5 minutes). Remove the saucepan from the heat and stir in the vanilla extract. Pour the warm peanut butter mixture over the cereal mixture in the bowl. Gently stir until all the dry ingredients are evenly coated. (Prep time: 3 minutes)

Transfer the peanut butter-cereal mixture to the prepared baking dish, spreading it evenly over the melted chocolate layer. Place another sheet of parchment paper over the mixture and firmly press down, ensuring the bars are compact and uniform in thickness. (Prep time: 5 minutes). Allow the bars to cool completely at room temperature, or for a faster set, refrigerate for at least 1-2 hours before removing from the baking dish using the parchment paper overhang. Cut into bars of desired size. (Cooling time: 60-120 minutes)