Instructions

• Preheat oven to 320°F (160°C). Line base of baking tin with baking paper.
• In large bowl, combine almonds, rolled oats, puffed rice, cranberries, coconut flakes, and pinch of salt.
• Melt 1 tablespoon coconut oil and add to separate bowl along with peanut butter and honey. Stir to combine.
• Pour wet mixture over dry ingredients and mix thoroughly. Spread mixture evenly into prepared baking tin.
• Bake for 30 minutes or until golden brown. Set on wire rack to cool completely for 1 ½ hours before slicing into bars.
• Melt remaining coconut oil and combine with quark and vanilla extract. Drizzle over bars and place in freezer for 30 minutes to set.
• Serve or store bars in airtight container in refrigerator.