- 1/3 cup sesame seeds
- 1/3 cup hulled sunflower seeds, chopped
- 1/3 cup Safeway SELECT Pecan or Walnut Halves
- 1/3 cup chopped Safeway SELECT 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
- 2 tablespoons Lucerne Sweet Cream Butter or margarine
- 7 cups miniature marshmallows
- In a 10- to 12-inch frying pan over medium heat, stir sesame seeds, sunflower seeds, pecans, and almonds until sesame seeds are 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.
- 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. Immediately 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.