Granola Bars with Chocolate Drizzle

2 cups old-fashioned whole rolled oats
15 Medjool dates, soft, pitted, medium-size
1/2 cup SunButter®, any variety
1/4 cup agave nectar*
1-1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1 cup cripsy rice cereal
1/2 cup semi-sweet chocolate chips, melted (check package for allergen information)

*Can substitute brown rice syrup, corn syrup, maple syrup or honey for agave nectar

1. Line an 8-by-8-inch pan with aluminum foil and optionally spray with cooking spray; set aside.
2. To the canister of a food processor or Vita-Mix add oats, dates, SunButter, agave, cinnamon, and vanilla. Process until mixture comes together. Mixture will be dense and should form a big dough ball in the food processor.
3. NOTE: Mixture should err on the side of being wet because cereal will absorb some of the moisture. Mixture should hold it’s shape when squeezed. If it crumbles, it’s too dry and needs additional agave, SunButter, or dates. Conversely, add more oats if mixture seems wet. This is not an exact science and you may need to play with the ratios of wet and dry ingredients, but the goal is a mixture that can be packed into a pan, and when sliced, will hold it’s shape in bar form; it should be thick, moist, and dense.
4. Transfer mixture to a large mixing bowl and stir in the crispy rice cereal, slightly crushing it while folding it in with the spoon. Keep folding until all the cereal appears to disappear into the mixture. Firmly press mixture into an even flat layer in prepared pan and smooth it with a spatula; set pan aside.
5. In a medium microwave-safe bowl, melt the chocolate chips on high power, about 1 minute. Stir until chips are melted and smooth, reheating in 10 to 15-second bursts until chocolate can be stirred smooth. Drizzle chocolate over the dough and place pan in the refrigerator to set up for at least 30 minutes before slicing and serving. Bars may be wrapped individually in plasticwrap or stored in an airtight container and kept at room temperature for up to 1 week, or stored in the refrigerator for up to 1 month, or can be frozen for up to 3 months.
6. Take care to use brands of ingredients that are certified gluten-free or vegan, if your dietary path necessitates it.