Makes 16 bars
Preparation and cooking time: 30 minutes
¼ cup honey
½ cup peanut butter
¼ cup Biscoff crunchy cookie butter
¾ cup peanut butter chips (optional)
1 ½ cups pinipig
1 ½ cups rice crispies
½ cup banana chips
1 large banana, chopped and chilled
Combine honey, peanut butter, and cookie butter in a saucepan over medium heat. Gently cook until melted and slightly thickened, stirring constantly . Optional: add ½ of peanut butter chips to the mix until melted together.
Mix puffed pinipig into peanut butter mixture and stir until everything is well coated.
Add banana chips and chilled banana pieces and mix until well combined. Optional: mix in remaining ½ cup of peanut butter chips.
Line a 10×8-inch pan or dish with wax paper and pour in the pinipig mixture, flattening it out evenly on all sides and corners. Cover the top with wax paper.
Freeze for 15 minutes or until set. Slice into bars.