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Looking for a nutritious snack for their weekend hikes, Jim and Ivy Hermon came up with this less sweet, adult version of children's cereal-and-marshmallow treats.

Jim and Ivy Hermon, Alameda, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 2 dozen bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10- to 12-inch frying pan over medium heat, stir sesame seed, sunflower seed, pecans, and almonds until sesame seed is pale gold, about 3 minutes. Add coconut and stir until sesame seed and coconut are golden, about 2 minutes. Stir in cereal and cranberries. Remove from heat.

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  • Meanwhile, in a 5- to 6-quart pan, combine peanut butter, 2 tablespoons butter, and marshmallows. Stir often over low heat until marshmallows melt and mixture is smooth, about 5 minutes.

  • Add cereal mixture and mix quickly to coat evenly. Pour into a buttered 9- by 13-inch pan or dish. Cover with foil and, using pot holders to protect your hands, press firmly to make an even layer. At once, peel off foil.

  • Cool or chill until mixture is set. Cut into 24 bars, each about 1 1/2 by 3 inches. Serve, or store airtight at room temperature up to 3 days.

Nutrition Facts

143 calories; calories from fat 42%; protein 2.4g; fat 6.7g; saturated fat 1.7g; carbohydrates 20g; fiber 1.1g; sodium 66mg; cholesterol 3mg.
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