Method:
In a big bowl add puffed cereals and cherries and put aside. Add both types of peanut butter, brown rice syrup and coconut oil, in a small pot and melt over slow heat, add vanilla and pour over cereal, mix well and tip the mixture in a lined square tin mould (25 x 25 cm approx), press evenly with your hands reaching the corners, add melted chocolate if you'd like, and refrigerate for 2 hours before slicing in squares or rectangles. I keep them in the fridge for freshness but they'll keep just fine in the pantry out of the heat.
