1. Preheat oven to 325.
2. In a large bowl , mix the nuts and cereal.
3. In the food processor , pulse the dates and water until a thin paste forms.
4. Add in the peanut butter. If you store your peanut butter in the fridge, pull it out a few hours ahead of time so it will be soft.
5. Once all those are combined well, add it to the nuts and cereal.
6. Mix well until everything is combined.
7. I used an 8×8 baking dish, but I would suggest using a slightly bigger one because my bars came out a bit on the thick side.
8. Line your pan with parchment paper leaving enough room for some paper to come out the sides so it’s easy to pull the bars out after baking.
9. Press batter into the pan so it is coated evenly and then press down hard with the spatula. The batter will be very sticky.
10. Bake for about 20-30 minutes.
11. Let the bars cool before pulling them out of the pan.
12. Once cooled and out, slice into bars, spread out and bake for another 18 minutes.  I cut my bars easily with a pizza cutter .

For the chocolate coating:

1. Using a double boiler, melt the chips and milk together.
2. Once a smooth and runny consistency is reached, drizzle over the bars and place in the fridge to set. 
3. I had some chocolate left over, so if you want, you can dip the bottom of each bar in to coat as well.  That way, they will be a bit more like the real bars.  Hope you enjoy these.