Line an 8x8 inch square tin with baking parchment and place to one side.
In a large mixing bowl microwave on high for 30 seconds the peanut butter and agave nectar.
Stir the two ingredients together until they are well combined then stir in the ground ginger.
Pour in the oats and quick oats and mix until all of the oats are well covered.
Gently stir in the rice krispies.
Fold in the crystallised ginger and most of the chocolate chips.
Pour the mixture into your prepared tin and flatten it down with the back of a spoon.
Sprinkle the remaining chocolate chips over the top of your bars and gently press them in.
Place your tin in the freezer for 30 minutes.
Take the tin out of the freezer and cut it into 10 bars. Wrap each bar in baking parchment to stop them sticking together.
These bars are best kept in the fridge, but can be kept at room temperature but they will crumble a little bit more. They will be good for 10 days in the fridge and 5 days at room temperature.