About this recipe:These bars are a twist on the classic chewy Rice Krispies® treats. They have the addition of seeds, nuts, coconut and cranberries. They are packed full of energy. Great for when you're on the go.
Makes: 24 bars
50g sesame seeds
50g raw sunflower seeds
40g chopped pecans
45g chopped almonds
30g unsweetened desiccated coconut
100g crisp rice cereal, such as Rice Krispies
120g dried cranberries
3 tablespoons peanut butter
30g butter or margarine
350g mini marshmallows
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Method Prep:15min › Cook:10min › Ready in:25min
In a large frying pan over medium heat, stir together the sesame seeds, sunflower seeds, pecans and almonds. Cook until the sesame seeds are starting to turn golden, about 3 minutes. Add coconut and stir until sesame seeds are golden. Watch carefully, as they burn easily. Stir in the cranberries and cereal; remove from heat.
In a large saucepan, combine the peanut butter, butter and marshmallows. Cook and stir over low heat until marshmallows are melted. Pour in the cereal and nut mixture and stir until evenly coated. Press lightly into a greased 20x30cm baking dish. Let stand until cool, then cut into bars. Store in an airtight container or wrap individually in cling film.
Changed a few things: the sunflower to pumpkin seed, flaked almonds instead of pecans, gluten free crispies, and no palm oil peanut butter, lastly only 150gm of the marshmallows, as I was going for more crunch, less sticky (not that there's anything wrong with sticky.. just personal choice).
Yummy, many thanks for the recipe - 04 May 2014