In a large mixing bowl combine the peanut butter, honey, and melted coconut oil. Add the gluten-free quick cook oats and crispy rice cereal. Stir until well combined.

Add 1 cup of dairy-free chocolate chips to the Granola Bar Base and stir together. Press the mixture evenly and very firmly into the granola bar pan. Place in the freezer and let freeze for about 30 minutes. Remove from freezer and carefully pop bars out of the granola bar pan .

Add 1 cup of roughly chopped cashews and 1 cup of dried cranberries to the Granola Bar Base. Stir together. Press the mixture evenly and very firmly into the granola bar pan. Place in the freezer and let freeze for about 30 minutes. Remove from the freezer and carefully pop bars out of the granola bar pan.

Add 3/4 cup roughly chopped almonds, 1/2 cup dairy-free chocolate chips, and 3/4 cup unsweetened coconut shreds to the Granola Bar Base. Stir together. Press the mixture evenly and very firmly into the granola bar pan. In a small saucepan over low heat, add 1/4 cup dairy-free chocolate chips and 1/4 tsp coconut oil. Using a whisk, stir constantly until chocolate chips are melted. Remove from heat and using a spoon, drizzle the melted chocolate over the granola bars. Place the granola bars in the freezer and let freeze for about 30 minutes. Remove from the freezer and carefully pop bars out of the granola bar pan.

Add 1/2 cup roughly chopped almonds, 1/2 cup dried cranberries, 1/2 cup pepitas, and 1/2 cup raisins to the Granola Bar Base. Stir together. Press the mixture evenly and very firmly into the granola bar pan. Place in the freezer and let freeze for about 30 minutes. Remove from freezer and carefully pop out of the granola bar pan.

Make the Granola Bar Base with either creamy peanut butter OR crunchy peanut butter. Press mixture evenly and firmly into the granola bar pan. Make a batch of Vegan Caramel Sauce (recipe above in post) and let cool in the refrigerator until thickened. Once cool and thickened, use a spoon and spoon the caramel sauce on top of each granola bar. Smooth out across the entire top of each granola bar with the back of the spoon. Place in the freezer and let freeze for about 30 minutes. Remove from the freezer and carefully pop out of the granola bar pan. (see notes about this variety of granola bar in post above!)

Add 1 cup roughly chopped raw cashews to the Granola Bar Base. Stir together. Press evenly and very firmly into the granola bar pan. Make a batch of my Vegan Caramel Sauce (recipe above in post) and let cool in the refrigerator until thickened. Once cool and thickened, use a spoon and drizzle the caramel on top of each granola bar. Place in the freezer and let freeze for about 30 minutes. Remove from the freezer and carefully pop out of the granola bar pan. (see notes about this variety of granola bars in the post above!)