Cranberry Crisp Bars
James Carrier
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.
How to Make It
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
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.
Ingredients
1/3 cup sesame seed
1/3 cup hulled sunflower seed, chopped
1/3 cup chopped pecans or walnuts
1/3 cup chopped almonds
1/3 cup unsweetened shredded dried coconut
3 1/2 cups crisp toasted rice cereal
1 cup sweetened dried cranberries, chopped
3 tablespoons peanut butter
About 2 tablespoons butter or margarine
7 cups (12 oz.) miniature marshmallows
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
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.
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