These treats, each bursting with peanut butter, raisins and sunflower seeds, are perfect for after-school snack time.
Recipe courtesy of Melissa d'Arabian
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Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
20 servings

Ingredients

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter and vanilla until peanut butter melts.

2. Add Kellogg's® Rice Krispies® cereal, oats, raisins and sunflower seeds. Stir until well coated.

3. Portion evenly into twenty 2 1/2-inch muffin-pan cups coated with cooking spray. Firmly press cereal mixture down into cups. Refrigerate about 30 minutes or until firm. Use fork to lift treats out of cups.

Note:

- For best results, use fresh marshmallows.

- 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

- Diet, reduced calorie or tub margarine is not recommended.

*Recipe image shows 2 servings.

For more great recipes, visit www.Kelloggs.com.

®, ™, © 2010 Kellogg NA Co.

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Recipe courtesy of Melissa d'Arabian

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