Biscoff Granola Bars

Line a 9×13-inch baking dish with parchment paper, leaving enough paper hanging over the sides to make it easy to pull out later. Set aside.

In a large saucepan, combine the butter, cookie spread, brown sugar, agave nectar and sea salt. Melt over medium-low heat, whisking frequently. Once the ingredients have melted and are combined, remove from heat.

Stir in the oats, flax seed, cashews, rice cereal and pretzels. Fold the ingredients together until everything comes together. This may take a few minutes. Then, very gently, fold in the chopped peanut butter cups.

Pour the granola mixture into the prepared baking dish. Smooth over, so that the top is even. Sprinkle the mini chocolate chips on top and press down so that they lightly incorporate into the granola.

Cover the dish and refrigerate for 1 hour. Remove from fridge and slice into bars with a sharp knife. Store at room temperature for 1 week, or for best results store in the fridge. Enjoy!