The Perambulator

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Rice Crispy Bars with Toasted Sesame and Sunflower Seeds

May 1st, 2008 · No Comments

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.

Tags: Recipes

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