Prep 20 mins
Cook 0 mins
A great children's lunch box treat! There is no added white sugar into this recipe so it is a less-sweeter bar. I used Ocean Spray Craisins for this! These bars are really good!
- 1⁄3 cup sesame seeds
- 1⁄3 cup chopped sunflower seeds
- 1⁄3 cup chopped walnuts or 1⁄3 cup pecans
- 1⁄3 cup chopped almonds
- 1⁄3 cup shredded coconut
- 1⁄3 cup Rice Krispies (or use similar)
- 1 cup dried sweetened cranberries, chopped (or use Craisins!)
- 4 tablespoons peanut butter
- 2 tablespoons butter
- 7 cups mini marshmallows (12-ounces)
- Butter a 13 x 9-inch baking pan.
- In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
- Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
- Stir in cereal and cranberries; remove from heat.
- Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
- Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!) press firmly to make an even layer.
- Cool at room temperature or refrigerate until the mixture is set.
- Cut into 24 bars.
- Store in an airtight container at room temperature for up to 4 days.
WOW! Another winner. I substituted pumpkin seeds for the sesame, added 1/3 c more rice krispies, and used 1/3 c craisins, 1/3 c dates and 1/3 c raisins all chopped up... Thanks, it was a big hit with everyone and will be on the Thanksgiving menu this year.
YUM. What a nice change and easy too. I agree with Burgz, there are a lot of possibilities with this one. It was not until I put everything in the skillet did I realize I was using 1/2 cup to measure and it turned out fine. I did however add extra rice krispies. I think you could probably use about a cup with no problems. If you like coconut, put more in. The coconut flavor gets a little lost with all the nuts. Thanks for another good one Kittencal.
I love the versatility, rapidity, and health qualities of this recipe. I used chopped cashews instead of the walnuts and plain Cheerios instead of the Rice Krispies. I only had chunky peanut butter, so I added a little extra. It turned out great. There are so many possibilites for this: substituting any of the ingredients for any combination of seeds, dried fruit, nuts, (chocolate) chips, and cereal. You could also sub the peanut butter for almond, hazelnut, cashew butters, or even tahini. Cocoa and/or various spices could also be added... there's no way you can get tired with this recipe. Also, all the ingredients are things that can be kept in your pantry for a long time, so it could be whipped up any time. I toasted the seeds in a large wok, tossed aside in a bowl, then used the same pan to melt the peanut butter and marshmallows, and to combine everything. Result: I only had 1 pan, 1 bowl, and 1 measuring cup to wash afterwards. I also poured it in a silicone baking pan, so it was really easy to take out afterwards. A wonderful breakfast or snack bar. I think I'll be keeping one of these in my purse for emergency fuelling. Next time, I'm trying dried apricots & pineapple with puffed wheat cereal. Although very tempted, I resisted to pouring a thin layer of melted chocolate over top, but it'll probably be in my plans for the near future.