The Perambulator

Lightly brown 2 tablespoons sesame seeds in a large stockpot over medium heat.

Melt in 1 stick butter,

add 14 ounces marshmallow cream

and 4 tablespoons chunky peanut butter. Stir constantly until smooth.

Remove from heat and mix in 9 cups rice crispy cereal

and 1/2 cup raw shelled sunflower seeds.

Transfer to a 9 by 13, lightly buttered cake pan. Pack lightly, smooth the top, and let sit for 45 minutes before cutting. Store covered at room temperature.

These are the best rice crispy bars ever.