Dark Chocolate Apricot Breakfast Bars

Combine puffed rice, oats, rice, and apricot into a large bowl.

In a sauce pan, heat corn syrup and honey until it reaches 260°F (126°C). Then carefully add vanilla extract and remove from heat.

Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper–lined baking sheet.

Using a spatula press down the mixture to desired thickness. (Careful - it may still be quite warm!)

Refrigerate for 30 minutes.

Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.

Remove parchment paper and cut into 12 even pieces.

Wrap each bar with wax paper and store up to 1 week.

Enjoy!