We loved this creative take on the traditional Rice Krispies bar. Green pumpkinseeds are also sometimes sold as pepitas. In humid weather, cool the bars in the refrigerator to keep them from becoming too sticky.
5 cups oven-toasted rice cereal (such as Rice Krispies)
1 cup dried cranberries
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pumpkinseeds; cook 4 minutes or until seeds begin to pop and lightly brown, stirring frequently. Remove from heat; cool.
Lightly coat a 13 x 9-inch baking dish with cooking spray; set aside. Melt butter in a large saucepan over medium heat. Stir in marshmallows; cook 2 minutes or until smooth, stirring constantly. Remove from heat; stir in vanilla and salt. Stir in reserved seeds, cereal, and cranberries. Scrape mixture into prepared dish using a rubber spatula.
Lightly coat hands with cooking spray; press cereal mixture evenly into prepared dish. Cool completely. Cut into 16 bars.
The toasted pumpkins seeds and cranberries are a great idea, but these have too much butter, resulting in a greasy consistency. I checked the CL October 13 crispy bar recipes, and they use half as much butter with the same amount of cereal and marshmallows. I'd make these again, but cut the butter to 2 TB.