Granola bars with peanut butter and cocoa spread

Steps

1. Place 180g Bonne Maman peanut and cocoa spread, 4cl maple syrup, 30g oat flakes, 30g peanuts, 30g sunflower seeds, 20g puffed rice, and the butter in a pot.
2. Heat and stir with a wooden spoon until everything is well combined.
3. Pour the mixture into mini cake tins in thick layers.
4. Mix the remaining seeds with the remaining maple syrup and oil. Spread a thin layer over the first layer in the molds.
5. Bake in the oven at 350°F for 20 minutes. The bars should be golden brown. Allow them to cool completely before removing them from the pan.
6. Gently warm Bonne Maman peanut and cocoa spread so that it can be spread in a thin layer over the bars with a spoon. Finally, sprinkle a pinch of fleur de sel on top.