Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | puffed rice cereal | 1 1/2 | cups | dry instant oats | 1/2 | cup, packed | brown sugar, dark | 1 | tablespoon | sunflower seed kernels, toasted | 1/2 | cup | honey | 1/2 | cup | peanut butter | 1 | teaspoon | vanilla extract | 1/2 | cups | cranberries, dried, or Craisins | 1/2 | cup | peanuts dry-roasted, without salt | 1/2 | cup | mini chocolate chips |
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Steps
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Sequence
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Step
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| 1 | The original recipe calls for - lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
I plan to use a 24 space mini-muffin pan for uniform servings. | 2 | In a large bowl combine Puffed Rice cereal, oats and craisins. | 3 | In a saucepan stir the corn syrup or honey and brown sugar until just at a boil. | 4 | Immediately remove from heat and stir in the peanut butter and vanilla until well combined. | 5 | Pour over the dry ingredients in the bowl; mix to combine. | 6 | Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan. | 7 | While the mixture is still soft, sprinkle mini chocolate chips over the mixture and press into the surface. | 8 | For easier slicing take a sharp knife and slice into desired size bars.
(If using a rectangular baking pan) | 9 | Chill until firm. |
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