Rice cereal treats can serve as a blank canvass for a variety of added ingredients and flavours. Give this lunchbox classic some extra crunch by throwing in assorted seeds and nuts, dried fruit and flaked coconut

Yield: Makes 24 bars.



  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup chopped almonds
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup sweetened flaked coconut
  • 3 1/2 cups crisp rice cereal
  • 1 cup dried cranberries or raisins
  • 1/4 cup peanut butter
  • 2 tbsp salted butter
  • 1 pkg (400 g) miniature marshmallows
  • 1 tsp vanilla


  1. In a frypan, combine sesame seeds, sunflower seeds, almonds and walnuts. Cook over medium heat, stirring frequently until lightly toasted, about 3 minutes.
  2. Add coconut; continue to cook, stirring frequently, until coconut is golden brown. Remove from heat; cool.
  3. Combine coconut mixture with cereal and cranberries in a bowl; set aside.
  4. In a Dutch oven, combine peanut butter, butter and marshmallows. Cook over low heat, stirring frequently, until marshmallows are melted and mixture is smooth. Stir in vanilla. Gently stir in cereal mixture.
  5. Spoon mixture into a greased 9x13 inch baking pan. Using greased hands, press mixture into an even layer.
  6. Cool and cut into bars. Store, layered with wax paper, in an airtight container for up to 1 week. May be frozen for up to 1 month.
Nutritional analysis per bar:

155 calories, 6.4 g fat, 2.4 g protein, 23.8 g carbohydrate, 1.2 g fibre, 47 mg sodium